My basil plant was flourishing, so what better way to celebrate its life than to strip it of its leaves and make some dee-licious pesto sauce. This is a simple and healthy recipe with versatile uses. Mix it in pasta, use it as a sauce for meats, poultry, or fish, spread some on bread, or toss it with vegetables. Yields 1 cup.
- 2 cups packed fresh basil leaves, rinsed and dried
- 1/4 cup pine nuts
- 3 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely grated fresh Parmesan cheese
- Salt and black pepper, to taste
Steps: Combine all the ingredients in a food processor and blend until smooth. Make sure to occasionally stop and scrap down the sides so as to fully incorporated all the ingredients.
Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months.