Monday, July 30, 2012

Classic Pesto

My basil plants are thriving in this heat.  (Unlike our St. Augustine lawn...)  So much so that I have to pinch it back regularly to keep under control.  No worries there, just gives me an excuse to make a batch of classuc pesto to slather on tomatoes or a grilled chicken breast or toss with hot pasta. 

Keep it coming, basil.

Classic Basil Pesto
Makes about one cup.

1/4 cup pine nuts (I prefer this classic ingredient, but you can sub in walnuts or pecans if you don't have pine nuts on hand.)
3 garlic cloves, roughly chopped
2 cups packed fresh basil leaves (I like to blanch the leaves for mere seconds in boiling water and then shock in cold water...helps the pesto keep a vibrant green color when stored.)
2 tablespoons fresh parsley leaves (optional)
1 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup freshly grated Parmesan cheese

Combine first four ingredients in a food processor and pulse until roughly chopped.  Add the olive oil and 1/2 teaspoon salt and process until smooth.

Transfer to a small bowl and stir in the Parmesan.  Adjust seasonings with salt to taste.

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