So I know that a few weeks ago, Kate did a product review on Basil Pesto. It is a wonderfully flavored jarred version that I love and have used many times! Just like Kate, I love it on pasta and on bread or sandwiches. For years I have wanted to try to make my own pesto. I kept putting it off for multiple reasons, but this past week, I finally made it! My basil plant was overflowing with basil leaves wanting to be picked! So I headed to the store for the few other ingredients and used a recipe from the June 2010 issue of Everyday Food Magazine. It was a simple process that made a great product. I used it immediately after making it on pasta and on a toasted baguette. I liked it, but I put the leftovers in the fridge and after toasting the rest of the baguette, I found that I liked it even more the second day!
BASIL PESTO
Ingredients
COARSE SALT and GROUND PEPPER
2 GARLIC CLOVE, peeled (the original recipe only called for 1 clove, but I LOVE GARLIC!)
1/4 cup toasted PINENUTS
3 cups packed fresh BASIL LEAVES (2 1/4 ounces)
1/2 cup EXTRA VIRGIN OLIVE OIL
1/4 cup freshly grated PARMESAN CHEESE
Directions
On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper. Serve on hot pasta or on a toasted baguette topped with shredded Parmesan cheese.
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