For dinner tonight Monte decided it was time to make pesto. He went out back and thinned our basil garden by about 3 plants. The result is what you see here. It was delicious. We tried it on some pasta a little later and it was even better.
Here’s the recipe we used:
Fresh Basil Pesto (makes ~ 1 cup)
2 c fresh basil leaves, packed
1/2 c freshly grated parmesan-reggiano or romano cheese
1/2 c extra virgin olive oil
1/3 c pine nuts
2 cloves of garlic, minced
salt and freshly ground black pepper to taste
Combine basil with pine nuts in food processor. Pulse a few times. Add garlic, pulse a few more times.
Slowly add olive oil while food processor is on. Scrape down sides of food processor several times. Add grated cheese and pulse again until blended. Add salt/black pepper.
Can’t wait to try it on pizza!