Mmmm, pesto….it’s about time I pay tribute to one of my favorite things. If you know me well, you know I am a huge lover of all things garlic. Who cares if it makes your breath smell! It’s good stuff! Pesto is full of garlic and it goes great on just about anything. Seriously, everything from pasta to bread to scrambled egg sandwiches. Delicious!
Since it’s getting to the end of life for my basil plants, I needed to figure out what to do with them because I’m not gonna let that yummy goodness go to waste! I decided to make some pesto and will probably make more this week. It’s so easy and everything tastes better when it’s homemade, without all the preservatives. So if you have a basil plant in your yard, print this out and try it because they’re not gonna survive the winter anyway!
Recipe from Foodies Favorites
1/4 cup pine nuts, toasted
3 cloves fresh garlic, toasted
2 c. basil leaves, bruised (see note below)
2 tbsp parsley, bruised
7 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 cup grated parmesan cheese
Note: to bruise leaves of basil and parsley, place in a mortar and pestle and smooosh. If you don’t have one, just place in a ziploc bag and roll over with a rolling pin some.
Toast pine nuts in a small dry, nonstick skillet over medium heat. Do the same with the garlic afterwards (still in their skin). Peel the garlic after it’s toasted.
Place toasted nuts, garlic, basil, parsley, oil and 1/4 tsp salt in a food processor and process until smooth. Transfer to a bowl and stir in the parmesan cheese. Keep refrigerated.