Our pot of basil is growing wonderfully, so hubby decided to whip up some fresh pesto. Here is a nice recipe for creating this tasty Italian sauce.
FRESH BASIL PESTO
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 clove garlic
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground blackpepper, plus more to taste
~2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Bake the pine nuts on a cookie sheet at 400 degrees for 5 to 10 minutes, stirring occasionally. (Watch to make sure they don’t burn!) Cool.
In a blender or food processor, pulse the basil, pine nuts, garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper until finely chopped. With the blender still running, slowly and gradually add enough oil to form a smooth and thick consistency.
Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. Before adding the pesto to cooked pasta, add just a little pasta cooking liquid to help the pesto coat the pasta.
Notes: Fresh pesto will last 3 to 4 days in the refrigerator, stored airtight. Store pine nuts in the freezer to prevent them from going rancid.