Pesto time!

Basil loves summer sun!  Pesto season is here. Here’s a great recipe for pesto.

  • 2 cups fresh basil tips and leaves, gently packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts  OR sunflower seeds (these are less expansive than pine nuts and add great flavor!)
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

In a food processor, combine the basil in with the pine nuts or sunflower seeds, pulse a few times. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with just about anything:  pasta, steamed veggies,  potatoes, or spread over toast or crackers or pizza toppinf.

 

This fresh, bright green pesto adds a wow factor to any dish!

This fresh, bright green pesto adds a wow factor to any dish!

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