Basil Pesto

As the summer winds down, we take advantage to pick everything we can out of the garden to can and either store in the basement or refrigerate for the winter.

Fresh Basil Pesto

INGREDIENTS:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

1. Combine the basil in with the pine nuts, pulse a few times in a food processor.  (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil. )  Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and pulse again until blended.   Add a pinch of salt and freshly ground black pepper to taste. 

3. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices. 

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