Basil Pesto

Few years ago I bought an Aero garden to grow herbs inside & having fresh basil on hand was wonderful. It smells so good & taste soooooooo good fresh.

Last year I experiemented with an outdoor garden and became even more spoiled I had fresh Basil all summer long.  In the process I developed a habit of keeping this Basil Pesto on hand all the time.  This is an easy quick recipe, you are sure to love.

 

1.  4 C. packed fresh basil leaves
2. 1/2 C. extra virgin olive oil
3. 1/3 C. toasted pine nuts (lightly browned - this can turn bitter quick)
4. 3 cloves garlic
5. 1/3 C. freshly grated grated parmesan cheese
6. 1 tsp. salt
7. freshly ground black pepper, to taste 

1. In a blender or food processor, blend the basil, oil, nuts, and garlic until they make a thick paste.

2. Dump in the parmesan cheese and the salt. Blend.

3. Scoop pesto out into a bowl and stir in pepper to taste.

4. Serve immediately or cover surface of pesto in a fine layer of olive oil and store in the fridge up to five days.

I like to keep it in a squirt bottle.

Just take the top off and warm in the mircowave for 20 seconds, it will loosen it up, & remember a little goes a long way!