Thursday, September 16, 2010
Fresh Basil Pesto...This Stuff is Delicious!
***Back in the spring, I planted my first little herb garden which consisted of basil, chives and parsley. I was super excited to watch the seeds grow into healthy plants, which I could use in my cooking. After a little tender loving care, it didn't take long at all for the seeds to sprout.
One of the first things that I thought about when I planted the basil was PESTO! Well, the day to harvest 2 whole cups of basil leaves off my little basil plant came last week. And trust me, it takes a lot of basil leaves to make 2 cups!
The results were totally worth it. The roasted pine nuts in this recipe made all the difference in the world. They add such a great depth of flavor...nutty and delicious! The great thing about pesto is that you can use it in SO many dishes. You can add it to pizza, pasta, chicken, fish, pretty much anything!
I chose to mix mine with some fresh penne pasta and baked chicken. It was fabulous! It was a very easy dinner that I look forward to making again and again.
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, lemon juice, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.