So here it is - pesto made from fresh basil. The stuff that used to make me scrunch my face in childish scorn. The recipe for something as simple as pesto, as always, varies from person to person. The measurements I used are for my personal preference for highly garlicky, salty flavors, though adding a little more or less of something is up to your personal taste. Some pesto recipes leave the grated Parm out altogether.
Spin 2 large cloves of garlic in the food processor until they are finely minced. Add 3 c. firmly packed basil leaves, 3/4 c. grated Parmesan cheese, and 1/2 c. pine nuts. Chop, then drizzle in about 1/2 to 3/4 c. olive oil unti you get the desired consistency. Salt and pepper to taste.
Now wasn't that so easy it's almost criminal?
Everyone is making pesto with summer's basil!
Simply Recipes' Fresh Basil Pesto
Basic Pesto, Cooking with Amy
The Reluctant Gourmet shares Big Mike's Basic Pesto Sauce
Two for one out of The Traveler's Lunchbox: Sicilian Nut Pesto and Pesto Rosso