Basil Pesto

there are few better flavors than basil pesto. great on pasta, pizzas, bruschetta, as a dip, in soups, etc. oh, and it freezes great in small air-tight containers.

1 cup (packed) fresh basil leaves, left whole
1/4 cup pine nuts
1 clove garlic, minced
1/4/ cup fresh, grated parmesan cheese
1/4 cup extra virgin olive oil (i put just slightly less)
1 tsp salt

1. put basil, pine nuts, garlic, and parmesan in a food processor or blender and process until well mixed.
2. add oil and salt and process until it makes a thick paste. done.
(3). stir into drained, hot pasta.

this size batch is perfect for a one pound box of pasta. i recommend penne rigate because of its pesto-clinging ridges.

1 comment:

jo said...

ah man! Why didn't I grow herbs this year?