Since we’re getting close to that wonderful time of year for enjoying fresh herbs, I wanted to share my favorite pesto recipe. It’s very simple and amazingly delicious. In fact, it’s so tasty that I’ve been caught grating some parmigiano reggiano and digging in with whole wheat pita bread instead of saving it for a nice dinner.
Luckily, pesto freezes really well so you can make a large amount when you have lots of fresh basil and then enjoy it well into the winter. In fact, my picture above is pesto from last year that I have just thawed out today. The recipe was shared with me by my good friend, Kelly (whose cooking is to die for), but is originally from Food Network. A food processor works perfectly to blend the pesto and the ingredients needed are below:
- 2 cups fresh basil leaves
- 2 cloves garlic (peeled)
- 1/4 cup pine nuts
- 2/3 cup olive oil (this is where I splurge and use my best quality olive oil)
- salt and pepper to taste
All you have to do is blend the first 3 ingredients in the food processor until well chopped and then add in the oil (2/3 cup if you are serving immediately or 1/2 cup only if you are freezing the pesto). Next, simply season the pesto to your taste with sea salt and pepper. If freezing, after pouring the pesto into your containers, add the rest of the olive oil on top.
The last step is to try not to eat it all if you are planning to use it for future recipes! ;)