Pesto is one of those things that I've wanted to make for years. I can not tell you how many times I've planted basil in the spring, thinking that THIS year I would get around to making pesto, only to have the first fall frost come, my basil wither to the ground, and no pesto made! Finally, this year I got to it!
Pesto is simple to make - and even more yummy then I imagined. Tossed with some hot pasta, spread on a cracker or baked potato, pesto brings the summer basil flavor to the kitchen! Maybe, if you do not like garlic, you should not try it! Pesto is not for the faint of heart!
Pesto is best fresh. It quickly starts to turn brown. If you do not eat it all immediately, store it in the fridge with a little olive oil over the top. I froze the leftover pesto in an ice cube tray. One small cube should be enough to enjoy on our pasta this winter.
I used a food processor. If you do not have one, use a blender or even a knife.
1/2 cup pine nuts or walnuts
4 cloves garlic
1/2 cup Parmesan cheese
1/4 tsp salt
2 cup packed basil leaves
1/4 cup olive oil
In food processor, place nuts and pulse until chopped fine.
Add garlic and continue to chop.
Add remaining ingredients except oil.
When pureed, slowly add oil.