Fresh Basil Pesto

OK, I know I have been posting a lot about food lately, but eating was literally what Luke and I did all weekend. So here I go, but I promise this is the last food post for a while.

Our basil plants are doing extremely wonderful - so wonderful that I can't use them fast enough! I decided to make pesto to use them all up. And boy did it work. Our pots are nearly naked and it only made 1 cup of pesto.

I read that pesto can be kept in the fridge for 2-3 days, or you must put it in the freezer. The day I made them, I put some on angel hair pasta; it was pretty good. Very light and nutty and perfect for a summer meal. It would be better if I had some kind of protein like grilled chicken to go with it. You can also have pesto on toasted baguette slices or homemade pizza. I put the leftover in the freezer for future use.

Fresh Basil Pesto:

- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts (I used walnuts)
- 3 medium sized garlic cloves, minced
- Salt and black pepper to taste

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and black pepper to taste.

Makes 1 cup. Receipe from Simply Recipes.


  1. You know, I have a love/hate relationship with Pesto..I think it's good, but the after taste is horrible!!!

  2. Yum, this is good stuff. A little different from the chicken pesto sandies we always get at Corner Bakery, but still very good. Just need to get our hands on some bread and chicken and we'll be all set to have our own little Oakton Bakery sandy!


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