The lazy days of summer are here and I’m often wondering what to make for dinner. It is great when I can pull out some homemade basil pesto from the freezer and make something delicious. I make this recipe quite a lot because my basil plant is growing like crazy. It takes about 10 minutes-that is it! What I like to do is toast the pine nuts ahead of time and keep them in my pantry for salads and other dishes. It is super simple but you do have to have a food processor. Here it is:
4 cups basil leaves, loosely packed
2 cloves of garlic
¼ cup toasted pine nuts
½ cup olive oil
½ cup parmesan cheese- (the better the quality of the cheese, the better the pesto.)
salt and pepper to taste
(THIS IS ALL YOU NEED!)
- Put nuts, basil and garlic cloves in a food processor with the cutting blade. Pulse until finely chopped.
- Add the olive oil in a slow drizzle into the top of the food processor for a minutes or until it is well blended. You might have to add more olive oil to get it to a consistency that is not too thick.
- Add the cheese and pulse a few times. Taste and add salt and pepper as needed.
*Remember, you can always add more olive oil after the addition of the cheese to get it the consistency that you like (not too thick, but not too thin.)
- Put pesto in small containers and add a layer of olive oil to cover the top. This helps prevent oxidation and keeps in the flavors.
This is a fast and easy recipe that is wonderful! The best part is you can store it in your refrigerator for about 1-2 weeks or you can freeze it for 3-4 months.
The pesto can be used for pasta, vegetables or meats. Always add more olive oil if needed.