Fresh pesto is one of my favorite springtime and especially summertime recipes. Made with home grown basil straight out of the garden? Delish! As we are all coming down off of the St. Paddy's day high, I thought we could usher in almost Spring with some fresh pesto. Store bought basil will do the trick until your fresh basil grows a little bigger in the garden.
This pesto goes great on paninis, crostinis - basically anything ending in "ini" :) This recipe is simple and so much tastier than store bought pesto. It makes quite a bit, so be sure to freeze left over pesto in ice cube trays. Then you can pop them out whenever you want to whip up a quick batch of Pesto Chicken Pasta, or make Chicken, mozzarella and pesto paninis (check back tomorrow for that recipe!)
Kate, Kara, and Kacey
Fresh Basil Pesto
2 cups fresh basil leaves (packed)
1/3 cup pine nuts
1/2 cup shredded parmesan cheese or parmesan reggiano
1/2 cup Extra Virgin Olive Oil
3 medium garlic cloves, minced
Salt and freshly ground pepper
1. Using a food processor, combine the basil and pine nuts.
2.) Add garlic and pulse
3.) With the food processor running, slowly drizzle in the olive oil.
4.) Stop and scrape the sides of the bowl, then add the cheese and pulse.
5.) Toss in salt and pepper to taste and pulse to desired final consistency.