I love pesto! This is quick and easy... and really good!
Blue Ribbon Recipe
What to do with an abundance of fresh basil? Turn it into pesto! This recipe is a basic version and it's delicious. Pesto is a versatile sauce. Spread it onto toasted bread slices. Toss it with pasta for an easy summertime dinner. Or, drizzle it over grilled chicken. This flavorful sauce can be whipped up in no time. If you don't use all the sauce, freeze the extra.
Parmesan-Reggiano or Romano cheese, freshly grated
extra virgin olive oil
pine nuts or walnuts
garlic, minced (medium-sized)
How To Make
Combine the basil 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. (You can use a mortar and pestle instead if you'd like.)
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.
Pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!