Basil Pesto

posted in: Basil Pesto, Pasta | 0

Pesto4Pesto is one of my favorite sauces.  I love it on all kinds of pasta hot and cold.  Before I learned how to make it, I would always order it whenever I went out to eat.  But, not that I have an herb garden and grow lots of basil, I always have it in my fridge and freezer.  I keep jars of it in the fridge and freeze it in ice cube trays and keep it in the freezer to add to soups and stews all year round.  

                          Pesto1

 

 

 

In the large bowl of a  food processor, add the basil and the nuts.  Chop. 
Add the cheese, garlic, salt and pepper to the food processor and blend.  While the food processor is still running, drizzle the olive oil through the tube until it is completely combined. 
Isn’t this glorious.  Pesto on fresh pasta is great, but don’t stop there.  You will love it on chicken or in soups and tomato sauce.  
 
 
Here’s the recipe


Basil Pesto

Ingredients
3 Cups Fresh Basil leaves, packed
2/3 Cup Olive Oil
1 Cup Grated Romano or Parmigiano Reggiano Cheese
1/2 Cup Pine Nuts
1 Garlic Clove
2 tsp Salt
1 tsp Pepper
Instructions
In the large bowl of a  food processor, add the basil and the nuts.  Chop.   Add the cheese, garlic, salt and pepper and put the food processor on the continuous on setting.  While the food processor is still running, drizzle the olive oil through the tube until it is completely combined.Store pesto in the refrigerator with a film of olive oil on the top or a piece of plastic wrap touching the top of the pesto.
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