Pesto Recipe

There are many variations of the basic basil pesto recipe. You can use other herbs or combine herbs. You can use nuts other than the pine nuts (which aren't really nuts).

However, my preference is for the straight forward all basil recipe. I do substitute walnuts for the pine nuts sometimes as they are much cheaper.

You really should have a food processor to make this. Back in the day, they used a motar and pestle which one still could but it might take you awhile to grind all this into a paste.

Basil Pesto

2 packed cups of fresh basil leaves
1/2 cup fresh grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves
salt and fresh ground pepper to taste

Put basil and pine nuts into the bowl of the food processor and pluse a few times. Add the gralic and pluse a few more times.

With the machine running, add the olive oil in a slow steady stream. If you need to, stop and scrape down the sides with a rubber spatula to get everything incorporated.

Add the grated cheese and pulse a few more times. Add a pinch of salt and fresh ground pepper to taste.

If you plan on freezing this, do not add the cheese until you are ready to use it.

Here is  a quick and delicious way to use the pesto in a dip.

Mix 1 cup sour cream with 1/2 cup pesto and 2 Tbs. parmesan cheese.  Then chill before serving.

From my basil patch to yours. Yummy!