Presto! That’s how fast you can make Pesto. If you are harvesting massive amounts of Basil from your summer garden, then it’s time to make massive amounts of Pesto.
Get out your food processors, and some garlic, pine nuts, olive oil all that basil and Parmigiano. I use this of course on pasta, but it is great on salmon, used in a dressing, mixed with avocados…. toss with roasted potatoes, pizza, this list is endless. Let me know your favorite way to use pesto.
Basil Pesto
Makes 1 to 1/2 cups
2 cups basil leaves
1/4 cup pine nuts
2 large garlic cloves smashed
1/2 cup olive oil
1/4 to 1/2 cup parmigiano and / or pecorino (1/2 each is desired)
Salt/ pepper if needed
Splash of red wine vinegar
Method:
Place basil, garlic and pine nuts in your food processor. Pulse to combine. Add vinegar if you wish. Process and add olive oil until it comes together. Pulse in cheeses.
- If freezing, do not add cheese until you are ready to use after thawing.
- Keeps for 1-2 weeks refrigerated.
- I read somewhere that using a mix of pecorino and parmigiano is amazing. I usually have both on hand and I concur. Excellent!
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