Wednesday, May 11, 2011


Have a bumper crop of fresh basil? Make Pesto!

Great on Pasta or Rice, stir into mayonaise for sandwiches, spread on French Bread and toast in oven or even great on a premade pizza crust. Also good on baked chicken and probably fish

2 cups fresh basil leaves washed and dried

4 cloves garlic peeled and chopped

1/2 cup pine nuts (you can sub chopped walnuts)

1 cup extra virgin olive oil

3/4 cup fresh grated Parmesan

1/2 cup fresh grated Romano

Kosher salt and freshly ground pepper to taste

In a food processor combine the basil garlic and pine nuts

pulse to chop. With the motor running slowly drizzle the oil.

Add cheese salt and pepper and puls several times to combine

Makes 2 cups (1 cup is good for 1 lb pasta)

If using with pasta stir in 2 TBs hot pasta water with 1/4 cup cream into the pesto before tossing with the hot cooked pasta

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