Surprisingly, with the wet weather we've had these last few weeks, a resurrection of sorts is taking place. Happily I am seeing gorgeous green leaves beginning to sprout again. Though not enough to make this pesto recipe today. I had to
My babies are in love with pesto. Of course pesto pasta with grilled chicken is complete slam dunk for them. And my Sprite is partial to replacing red sauce on her pizza for pesto sauce. Now that's a kid after my own heart.
Pesto is so versatile and a great addition to so many things. Bruschetta, grilled chicken, steak or shrimp. Add to pasta, to soups or dips or appetizers. Tomorrow I'll share a most delicious appetizer that uses this very pesto - stay tuned!
Here's our recipe:
2 C fresh basil leaves, firmly packed
3 cloves garlic
1/4 C pine nuts, lightly toasted*
2/3 C olive oil
1/2 C grated parmesan cheese
salt and pepper to taste
In a food processor or blender, combine basil, garlic and pine nuts. Pulse several times to incorporate. Now, slowly add your olive oil while processing. Add in your parmesan cheese and blend thoroughly. Taste pesto and sprinkle in salt and pepper to your taste. Enjoy over pasta, on pizza or in appetizers (yummy appetizer recipe posting tomorrow).
*To toast pine nuts - place pine nuts in a dry sauté over medium heat for several minutes, shaking pan several times to toast all sides. Do not allow to burn.