Basil Pesto

Basil pesto is one of those things that I look forward to all year, and start salivating about as soon as I have my basil in the ground. Last year the basil went crazy, but I didn't freeze any of my pesto, which was a big shame. This year I intend to rectify the sad situation.

My basil reached significant enough growth that I could cut quite a bit. Granted, it looks like a skeleton now, but it will bounce back I'm sure. Pesto is simply a combination of herbs, olive oil, seasonings, usually some nuts. Parsley, mint, cilantro - all make nice pestos.

Basil Pesto

1/4 cup pine nuts or walnuts
2 garlic cloves
5 cups loose-packed basil leaves
1/4 cup finely grated Parmesan cheese
olive oil
salt and pepper

Toast your nuts in the oven at 350 degrees for 5-7 minutes or until lightly brown. Stir halfway through cooking.

In a food processor that is running, add the garlic through the chute. This ensures the garlic will get chopped fine enough. Add the pine nuts, basil, and cheese. Pulse a little bit. You'll notice you need some liquid to get it going. Add olive oil and/or water in a small, steady stream to the running food processor. I don't like to use all olive oil as it becomes to oily for my taste. You can use water or broth even. Add liquid until it reaches desired consistency. Taste before adding salt as the cheese can be quite salty. Add pepper and any other seasonings you desire.

I like this on pasta of course - on crostini - crackers - and even fresh vegetables. Often I will make a batch of pesto, use most of it, then turn the leftovers into alternately dip, then salad dressing, getting thinner and thinner as I use more and more.