Ingredients
- 2 1/2 – 3 C basil leaves, gently packed
- 3/4 C fresh Parmesan cheese (this is not the time for stuff in a plastic bottle)
- 3 garlic cloves, minced
- 1/3 C pinenuts, toasted
- 1/2-3/4 C extra virgin olive oil
- kosher salt
- a few cracks pepper
Preparation
Step 1
Place everything but olive oil in a food processor. (For the salt, start with 1/4 t and add the rest at the end. The final amount really depends on the saltiness of your cheese, so give it a taste first.) Give it a few pulses until things are chopped up.
Slowly pour in olive oil while processor is running* until you reach the consistency you want. It’s gorgeous and green and perfectly wonderful! Eat it right away or store in the fridge or freezer (directions below).
Now what to do what to do… Here’s a few of my favorite ways to eat fresh pesto. First and foremost, you need a fresh loaf of crusty artisan bread. Rip off chunks and dip it right in. No matter what you are eating- this one is a must.
To Freeze: Put it in an ice cube tray and after it’s frozen pop all of those cute little cubes in a zip-lock bag or freezer container. Pull them out any time you need a burst of fresh flavor.
Uses for Pesto:
-Use it as a sauce on homemade pizza.
-Toss it with fresh steamed veggies.
-Top a baked potato (it’s super yummy mixed in with the sour cream)
-Slather it under the skin of a whole chicken and roast in the oven or crock pot.
-Dollop it in soups
-Mix it with mayo for sandwiches
-Drizzle on scrambled eggs
-Combine with cream cheese on a bagel (yum!)
Mix into salad dressingsit’s great with homemade ranch
-Drop a frozen cube or two into homemade pasta sauce (both creamy and tomato based) and pizza sauce.