Thursday, July 28, 2011

Basil Pesto

With the lovely bunch of basil we got this week from the harvest box, it begged to be made into pesto. I pulled this recipe from the food network. However, this is such a simple recipe, you could find it anywhere. I used garlic that I bought at the downtown farmer's market- they told me it is spicy.


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

**Very nice, easy to make. I used almost 1/2 C oil instead of the 2/3 cup called for. I also used freshly grated Parmesan cheese. It filled this little jar.

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