I actually had most of the ingredients tucked into my cabinets, garden and refrigerator. The missing ingredient, pine nuts, was given to me by a friend (after I traded some fresh strawberries with her). I hate to admit that even though I was growing basil in the garden, I really didn't appreciate it's lovely scent until I prepared it into pesto.
My first batch was amazing, so a few weeks later I made a larger batch, then froze it in ice cube trays. I plan to use these throughout the winter and mix them into pasta, potatoes, spaghetti sauce and whatever else needs a little extra flavor.
1/2 clove of garlic
1/4 cup of pine nuts
2 cups of fresh basil
1/4 cup of olive oil
1/2 cup of Parmesan cheese
salt and pepper
In a food processor, finely chop 1/2 clove of garlic.
Add 1/4 cup of pine nuts and grind.
Add 2 cups of basil and process with 1/4 cup of olive oil.
Add 1/2 cup of Parmesan cheese and process to combine.
Season with salt and pepper.
This recipe is from Whole Living Magazine. Their recipe is written in a more flexible format so you can mix in different herbs, nuts and cheese for different tastes.
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