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.