Friday recipe: pesto

July 16, 2010 —

It’s way too hot to think about cooking anything, so this week’s recipe doesn’t involve the oven. I love pesto on just about anything: sandwiches, pasta, bread, even pizza. I especially love making it with fresh basil from my herb garden.

I’ve heard that you can leave out the cheese and freeze prepared pesto in ice cube trays. Then you have individual servings of pesto ready whenever you want!

Pesto

1 packed cup of basil leaves
2 Tablespoons toasted pine nuts
1 1/2 Tablespoons olive oil
1 teaspoon minced garlic
2 Tablespoons grated Parmesan cheese
dash of kosher salt

DirectionsPut basil, pine nuts, olive oil, garlic and salt in food processor. Blend until they form a green paste (add more olive oil if necessary). Once you have it to the desired consistency stir in Parmesan cheese. Double or triple the recipe depending on how much basil you have!


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