Pesto

I have a huge basil plant in a container and pine nuts left from when I made cannoli so I am putting together some pesto.  Add some to your pasta and you have a great meal.  I also add it to veggies or quick meals to give it a boost of flavor.  Here is the recipe.  I plan on using it on some toasted french bread as an appetizer but you can use it for pasta dishes as well.  Enjoy!   

Note: You can freeze it too!  Put in small containers or ice cube trays for winter so you'll have a touch of summer in your meal.  I think you can tell I have lots of basil!!!!

From my kitchen to yours,

M.J.

Lots of garlic make this pesto...perfect

Grinding coarse or

I poured mixture into ice cube trays and frozen them.  When frozen removed and placed in resealable bag for later use.

 Pulse in processor until desired consistency

Basil started to seed!  I needed to get making some pesto.

1 1/2 to 2 cups fresh basil (washed and stems removed)
3 garlic cloves
1/2 cup pine nuts (or walnuts)
1/2 cup light virgin olive oil
salt and pepper to taste
Pecorino Romano cheese 

Place all in food processor and pulse until desired consistency. Add more olive oil if necessary.  

original 7/7/12 updated 7/23/12