- 2 cups basi (leaves, no stems)
- 2 cloves of garlic
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1 cup Parmesan cheese
Toast the pine nuts: drizzle a frying pan with a bit of oil, toss in the nuts, and shake them around in the pan until they’re brown. Dump into a bowl to cool.
Put basil, garlic, oil, and cooled nuts in your food processor, and let your chopping blade do it’s magic. Go for coarse, not liquidy.
Add oil and pulse until everything is well mixed.
If using immediately, pour the green good stuff (or purple if you've used purple basil) into a bowl and mix in the cheese. Have a smackeral or two to make sure you don't prefer salt or pepper be added to the mix.
If freezing, hold off on adding the cheese until you're ready to use.
What is this good for? My favorite use for basil pesto is a replacement for pizza sauce, with feta, kalamata olives, and artichoke toppings! I also like it tossed with pasta, or thinned with olive oil and drizzled on bread, veggies, or as a spread on pita sandwiches. Mmmmmmm.....