This recipe couldn't be easier. You make it in the food processor. You might be able to do it in a blender if you don't have a food processor. I cut the recipe in half for just little ol' me and still had alot left over for tomorrow.
Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano Cheese (I used the kind in the can)
1/2 cup extra virgin olive oil
1/3 c pine nuts or walnuts (I like walnuts)
3 medium garlic cloves, minced (I just give them a rough chop)
Salt and pepper to taste
In a food processor combine basil with the nuts, pulse a few times. (If you're using walnuts, pulse a few times before adding basil.) Add garlic, pulse a few more times.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides with a spatula. Add the grated cheese and pulse until blended. Add a little salt and pepper to taste.
This makes 1 cup and is excellent tossed with pasta, in a pasta salad, on toasted baguette slices, as a sandwich spread, on grilled fish, chicken, steak, and one of my favorites, as a base on a homemade white pizza. Yummmm! This can be used at room temperature, warmed, or cold. I tossed mine with angel hair pasta.
And I roasted those fresh, cute little new potatoes in olive oil and, you guessed it, herbs de provence. What else?!
I'm especially intrigued with these dark purple ones and what kind of lavender things I can do to them! So pretty. Wonder if they'd make a good potato salad...
Have a wonderful evening.