Monday, February 25, 2013
Homemade Basil Pesto
I'm not sure there is anything better than homemade pesto. It's flavor is unreal. I mean, take a look at that color, it's bright green. I fell in love with homemade pesto when I lived in Italy. You could buy it fresh in the grocery stores, and it did not look like fresh pesto from the grocery stores here in the United States. Since then, my love affair with pesto has only grown into a full-blow obsession. I usually make a big portion of it and freeze half of it in a mason jar for later use--or ever just to keep on hand. I also prefer to toast my pine nuts even more, that is, if you buy them already toasted. Using fresh parmesan cheese and a good, full-flavored olive oil is also important. Once you have the fresh stuff, I swear you'll never go back to pre-made again.
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
2 cloves of minced garlic
1/2 cup fresh grated parmesan cheese
3/4 cup (roughly) olive oil
salt and pepper to taste
In a blender or food processor add basil, garlic, pine nuts, and parmesan cheese. Slowly pour 1/2 cup of olive oil and turn on machine. Add in leftover 1/4 cup olive oil as needed, as all the ingredients are being blended into a paste. Add salt and pepper to taste. Use on pizza, sandwiches, or pasta.