This time of year is one of my fav ‘s for eating…and that’s because it’s pesto season!  What more can you ask for in food – garlic, oil, cheese, nuts & basil.  There ain’t nothing better.  And it goes with everything from chicken to eggs to tortillas to pasta to shrimp to potatoes to veggies to…you get the idea! 

Ingredients

• 1-1/2 c fresh basil leaves
• 2 cloves garlic
• 1/4 c pine nuts
• 3/4 c grated Parmesan cheese
• 1/2 – 3/4 c olive oil

Put all into food processor & process until ingredients are pureed. If too thick, add a bit more olive oil to thin to your liking.

To keep from turning brown, place plastic wrap directly on surface (this minimizes oxygen exposure).

Serve at room temp.

NOTES: I have also made this with a mortar & pestle which is the more traditional method.

Also, “pesto” can be made with all sorts of substitutions. Herb Subs – cilantro, mint & parsley; Nut Subs – walnuts, almonds, pistachios & pumpkin seeds; Cheese Subs – any harder cheeses like Asiago, Manchego & Pecorino Romano. Experiment & enjoy!