I cannot say enough wonderful things about fresh basil pesto. The possibilities are endless! Stir it in pasta, spread it on a sandwich, use it as a dipping sauce or spoon it over chicken. Basil is actually one of the few things i grow (and trust me, if I can, you can too). Just a small pot and when it's in full bloom, I make a big batch of pesto. Sure there is store bought pesto, but the strong and fresh flavor of making it at home is worth the effort! Check back later this week for a tip on how to freeze the pesto so you will always have it on hand!
2 cups loosely packed fresh basil leaves
2 tablespoons toasted pine nuts
2 tablespoons shredded parmesan cheese
1 garlic clove, roughly chopped
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil + 1 tablespoon
Freshly ground black pepper
Step by Step
1. Combine basil, pine nuts, cheese, garlic and salt in a food processor. Grind for a few seconds until mixed.
2. While the motor is still running, slowly pour oil in and blend until the mixture is incorporated.
3. Add pepper to taste and extra salt if needed.
4. Store in refrigerator for up to 3 days tightly covered or freeze for up to a month.