cookingwithkristin.com
Pesto, this is my all time favorite item in the refrigerator. The great thing about it is that there are very few items involved in making this amazing condiment. It smells like heaven and taste even better.
It is so very versatile in its uses too. You can pour it in a cream sauce, over your favorite pasta salad, or in mayonnaise for an amazing sandwich. It’s great in breadcrumbs for fried chicken or to flavor any great tomato based soup, and the list goes on and on.
I love it in the summer because it makes everything taste like sunshine. I plant basil in the garden and enjoy it all summer long. Then in the fall, since it is very sensitive to the cold, you have to harvest it early. Make your pesto, freeze it, and enjoy it all through the winter months.
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan
2 large garlic cloves
1/4 cup plus 3 tablespoons
extra-virgin olive oil
In a food processor purée garlic and pine nuts, add basil with remaining ingredients and puree until smooth then season with salt and pepper.
