Basil Pesto

This summer I have become addicted to anything with basil, garlic and tomatoes.  I tried pesto for the first time and I LOVE it!  It's fresh, flavorful and quick to make.  When I make up a batch of it, I freeze the leftovers in an ice cube tray, so come winter, I will still be able to have my yummy pesto!  

First off, ask your husband to get you some basil while he's out tending to the garden (or pick some up from the store or farmer's market)

Traditionally, pesto has pine nuts in it.  I don't often have pine nuts in the house, so I used walnuts instead. 

Place your fresh basil, chopped garlic, nuts and grated Parmesan cheese in the food processor and puree.  Drizzle in the olive oil while it's running, then add salt and pepper to taste. 

Cook the pasta of your choice and drain.  Add some pesto and enjoy!  I also added a handful of fresh diced tomatoes to mine, but I knew my husband and son wouldn't eat them, so I left theirs plain. 

Fresh Basil Pesto Recipe  http://simplyrecipes.com/recipes/fresh_basil_pesto/

• Prep time: 10 minutes

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.