Wednesday, April 30, 2008
A while back I made spinach pesto and used it as the base for a chicken pasta sauce. It was so easy to make and a nice change from the tomato based sauces I am use to, that I thought I would try a basil pesto this time. I had fresh basil in my fridge and every time I opened the door the smell was so fresh and uplifting I couldn't resist. I thought it would make a nice sauce for pasta, a spread for a grilled veggie sandwich, pizza sauce and/or mixed with mayonnaise to dip veggies or potato wedges in.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
In a food processor combine the basil, pine nuts, cheese, garlic, and salt and pepper. Pulse in a the food processor. While pulsing slowly add the olive oil in a constant stream. Add more salt and pepper if needed.
Makes 1 cup.