Friday, July 17, 2015

Basil Pesto

So, I feel kinda weird about posting a recipe for basil pesto.  It's just so easy to make . . .but here I go.  And here is why:  I LOVE BASIL PESTO.  Can I get an Amen?

The garlicky, slightly salty flavors blended with fresh basil just pair so gosh darn well together!  And it is sooooooooooooo versatile.  So many applications; so little time.   I will share a list of some quickies at end of this post.  But for now . . .without much further adieu . . .

Basil Pesto
Yield:  Approx. 1 pint

2 Cups Packed Fresh Basil Leaves
2 Cloves of Garlic, peeled
1/4 Cup Pine Nuts
2/3 Cup Extra Virgin Olive Oil
1/2 Cup Parmesan Cheese, shredded
Kosher Salt

In a food processor, add your basil leaves to the bowl of the machine along with the garlic and cheese.  Pulse a few time to begin the breakdown of the leaves and garlic.  Scrape down the sides and add a generous shake of pepper and Kosher Salt and also add the pine nuts.  Replace the lid and begin to process.  While the machine is running, slowly stream-in the olive oil.  Once all the olive oil is combined with the leaves, taste.  Does it need more salt or pepper?  If so, add to-taste.  

To store, place in a jar and store in the fridge.  

Here are few of my favorite ways to use pesto:

  • Eat it straight off a spoon 
  • Schmear it on a piece of toast and top with tomatoes and bacon
  • Take a fresh tomato, dice it and toss with pesto for an easy side dish
  • Top a tortilla with pesto, add sliced tomato and some mozzarella.  Place it under the broiler until the cheese melts.  Viola!  Quick and easy pesto pizza!
  • Toss with pasta - add in some chicken and your favorite veggies for a yummy hot or cold dish

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