Basil Pesto

Prep Time: 8m

Total Time: 8m

Gluten free

Vegetarian

Basil Pesto is a recipe everyone should know how to make because it is so delicious and goes well with so many recipes.

If you planted basil in your garden, you have an overflow about now. I have started fighting mine from going to seed (getting flower heads). I always have more basil than I could ever use, but I just love the smell and taste of fresh basil. I read several years ago that if you crush basil leaves and rub the scent on your skin and clothes you can deter bugs from biting you. It does work, but marginally, but if you are in the garden and the bugs are biting what easier way to set them off you than smelling like a sweet basil plant. :

Your pesto can be used on pizza, pasta, on top of chicken or tomato & mozzarella salad. Any unused can be stored in the refrigerator for a week or in the freezer for several months. If you have an ice cube tray, fill with pesto and freeze. You then have individual sized pesto to pop out of the freezer when you need them.

Basil Pesto Recipe

Author: Amy Stafford

Prep time: 8 mins

Total time: 8 mins

Ingredients

2 cups fresh basil leaves, washed and dried
3 small garlic cloves, peeled
1/4 cup pine nuts
1/2 cup grated Parmesan
generous pinch of kosher salt and pepper
1/2 cup extra virgin olive oil

Instructions

Add garlic, pine nuts and salt and pepper to food processor and pulse until finely chopped.
Add basil and parmesan and process again until minced.
While processor is running feed olive oil through top tube.

Notes

Your pesto can be used on pizza, pasta, on top of chicken or tomato & mozzarella salad. [br]Any unused can be stored in the refrigerator for a week or in the freezer for several months. If you have an ice cube tray, fill with pesto and freeze. You then have individual sized pestos to pop out of the freezer when you need them.