Basil Pesto

I love using my homemade pesto, because it adds a Mediterranean flavor to any dish.  I also love to pair it with a glass of aged Chianti creating a Tuscan feeling.

It is simple to make plus it only takes a few ingredients.  More importantly it keeps well, so you can store in a sealed container in your refrigerator for weeks!!

Ingredients:

2 cups fresh basil leaves

½ cup extra virgin oil

3 garlic cloves

1/3 cup pine nuts (you can substitute walnuts or pistachios)

½ cup freshly grated Parmesan cheese (optional)

¼ cup sundried tomatoes  (optional)

Salt and freshly grinded pepper to taste (I use 1 tsp of each)

Method:

Place the basil leaves, garlic cloves, pine nuts and sundried tomatoes (if you are using them) in your food processor and pulse several times until coarsely chopped.  I use a Ninja and it’s about 4 pulses.  Next, add your ½ cup of olive oil and cheese (if you are using cheese).  I use another 2-3 pulses to get it fully merged and smooth. Stir in some salt and freshly ground pepper to taste.

Get ready to incorporate a taste of Italy in almost any meal.

You can use pesto as a marinade for your chicken, beef or vegetables, or toss with pasta for a quick sauce or spread on a fresh French baguette.



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