Fresh Basil Pesto

When I smelled the fresh basil that Cynthia delivered, I knew immediately that I wanted to make fresh basil pesto.  Oh, pesto is one of my all time favorites!  When we lived in the country, basil was one of the herbs I grew in my little city garden after we had the real country garden fiasco.

You know how the thought of a certain food can remind you of people or places?  When I think of pesto, I immediately think of two friends, Yolanda and Sister Lynn, who I believe enjoy pesto as much as I do.  We met years ago through Beth Moore’s blog community and I just love that Jesus united us; but, our mutual enjoyment of pesto started a kindred friendship.  Through the years we have tagged the others in our posts about pesto, or commented when the others shared a pesto picture.  Both of my friends are always creating yumminess in their kitchens.  I am believing that one day, we will be able to enjoy pesto together at a common table.

The recipe I am sharing today I have been using since June 30th, 2010.  I know this because I write the date I first make a recipe on the recipe itself. Does anyone else date recipes?  I also add comments like “Gary likes this!” Now as far as pesto goes, with his meat and potato upbringing, The Salesman has yet to be inclined to even try pesto. I am believing that one day, he will try it, and even like it!

FRESH BASIL PESTO

Ingredients:

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil (I think this is too much – I start with a 1/4 cup)

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Special equipment needed: A food processor

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.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

I found the website that I’d noted on my recipe and it has a similar, and probably updated, recipe you can read and compare  by clicking here.

There are so many ways to enjoy pesto besides pasta! What is your favorite way to enjoy pesto?  Please share, I’d love to hear from you. Here are a few suggestions from my dear pesto enjoying friends:

• Yolanda likes pesto in raw zucchini noodles with a quick squeeze from a lemon. She says it is “Perfection” and I’m going to try it this way *if* my current pesto batch makes it that long! I added pesto Sunday evening to gluten-free pasta we picked up from Olive Garden.
• Sister Lynn loves a pesto sandwich – and she didn’t know that I had l prepared a pesto sandwich for brunch Sunday! Yum!  Sister Lynn also likes pesto spread on good crusty bread with fresh tomato slices, or as a base for a pizza! I am also a fan of the pesto pizza base.

Now, I am hungry.

Enjoy!

And a special thank you to Yolanda and Sister Lynn for adding their favorites to this pesto post!