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Easy Basil Pesto

June 10, 2013

pesto

Anyone else have basil exploding in their garden? I tend to get a bit excited when it’s time to plant, and I planted 2 packets of seeds which are thriving right now. Basil pesto is super easy to make–I don’t even measure the ingredients. We love pesto on pasta, chicken, shrimp and even as a pizza sauce (seen here). I keep fresh pesto in the refrigerator for about a week, and whatever is leftover after the week I freeze in an ice cube tray, then store the frozen cubes in a freezer bag. Once frozen, it will last for months!

Ingredients: (makes about 2 cups of pesto)

fresh basil, about 2-3 handfuls

pine nuts, 1 handful (I read somewhere once that toasting the pine nuts gives the pesto lots of extra flavor, so I toasted mine for about 5 minutes in a dry saute pan.)

3-4 garlic cloves

1 cup freshly grated parmesan cheese

olive oil

salt and pepper

In a food processor pulse the pine nuts and garlic cloves until they are tiny crumbles. Add the basil leaves, parmesan, salt, pepper and pulse a few times. On a low speed, gradually add the olive oil (about ½-¾ cup) and blend until you reach your desired consistency.

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