Recipe: Pesto!

      Fresh basil is ready to be harvested by the bunch. So if you are looking for something to do with the abundance of basil try this pesto recipe! You can freeze it in ice cube trays and thaw it as needed!

Fresh Basil Pesto!

Ingredients:
2 cups fresh basil leaves, packed
1/3 cup pine nuts
3 medium sized garlic cloves, minced (I use a garlic press)
1/3 - 1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste

Preparation:
1. Combine the basil with the pine nuts in a food processor and pulse a few times to chop and blend. Add the garlic, pulse a few more times.
2. Slowly add the olive oil in a steady stream while the food processor is running. Stop to scrape down the sides with a rubber spatula as needed. Add the grated cheese and pulse again, until blended. Add salt and pepper to taste.
3. Use fresh, or keep in fridge for ~4 days. Or freeze by pouring the pesto in an ice cube tray, covering with tin foil and placing the freezer!

Makes ~1 cup.

Great on pasta, potatoes, with goat cheese and tomato slices on toasted french bread, or as a pizza sauce!

Enjoy!

Cheers,
Brittney