Basil Pesto

June 16, 2015


While Jamie and I are patiently waiting for our garden to grow ripe tomatoes and peppers, we have been enjoying tons of fresh basil. And since we were just in Italy, we constantly have pesto on our minds and in our refrigerator. It’s easy, refreshing and super delicious!

3 Cups of Fresh Basil (if you live in Raleigh and are not growing basil in your garden, you can find it at the Farmer’s Market or Whole Foods)
1/2 Cup of good quality Parmesan or Pecorino Cheese
1/3 Cup of Pine Nuts
1/3 Olive Oil
2 Garlic Cloves
Salt and Pepper to Taste

**Jamie and I have tweaked this recipe dependent on how we like the taste. I would encourage you to do the same if you like more or less garlic or cheese**

1. Wash Basil and place all ingredients into a food processor
2. Process the ingredients on low and continue to high after scraping down the sides with a spatula. Process for a few minutes until the ingredients are creamy and smooth. It will last in a air tight container, in the refrigerator for 5-7 or in the freezer for up to 4 months.

Our most favorite way to use it: Basil Pesto Bruschetta. Slice french bread, toast with Olive Oil, and add pesto and chopped tomatoes and garlic!

More ways that we like to use Pesto:
– On turkey sandwiches
– As pizza sauce instead of marinara sauce
– Mixed with cold pasta salad
– Pasta Sauce (use by itself or add heavy cream and butter to make a pesto cream sauce)

Happy Summer! Enjoy!

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