Simple Pesto

There is nothing more fragrant than fresh herbs being cooked in the kitchen. I was lucky to have stumbled across family members that grew too much basil in their garden in the past few days. (Ever heard of such a problem?!) :)

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I went home with a large zip lock bag chock full of huge, fresh basil leaves. I already knew at least 3 dishes I could make with it, but I knew pesto was first in line!












     Simple Pesto

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• 2 tbsp pinoli or pine nuts 
• 2 cups basil
• 1/2 cup olive oil
• 2 cloves of fresh garlic
• pinch of salt and pepper
• 1/2 cup fresh shredded Parmesan. (This is not the time to buy the prepackaged shredded:)

Using a bullet type juicer or mini food processor, put in all the ingredients but hold off on the oil. Drizzle the oil in a bit at a time while pulsing, then stopping to add more. The consistency should be fine and the residual pesto should be able to be able to stick on the spoon after dropping on your dish.

You will be surprised how quickly two cups of basil makes about a 1/2 cup of pesto. This is why this receipe is perfect for having a too much basil problem. But really... not a problem anymore!

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My house smelled heavenly after making this and I have a ton left over. This can be frozen and used year round. You can freeze in ice trays and cover in a large ziplock bag to keep from freezer burn or freeze right in bags for your next dinner in minutes.

What is your favorite dish to make with fresh herbs?