Basil Pesto

So, I feel a little behind the eight ball.

As in, I feel like everyone on the planet has made pesto except me.  In fact, everyone is making pesto out of everything green, and I'm starting with the basic basil blend.

Alliteration.  I'm a fan.

Pesto was not something eaten in our house growing up.  My dad didn't like it, or maybe didn't know what it was.  Therefore, mom didn't serve it.  As you can see, I blame my dad's picky eating habits for my sheltered childhood.

This changed a couple years ago when I ordered an "Italian Flag" at a local restaurant here.  This meal consisted of three manicotti, each covered in a different sauce to resemble an Italian flag.  I love marinara and alfredo, but the green pesto was unfamiliar.

I tried it despite my reservations, and as usual, I was delighted to find another sauce I liked.

In what became my first pesto experience, I learned what fresh basil is truly supposed to taste like.  I mean, it's always been easy for me to throw a smidgen in here and a dash in there without really understanding its flavor.  But, I finally understand why basil is so important.

And tasty.

It took me a few batches of playing around with the amounts of different ingredients before I got a sauce that I was truly happy with.  I've been putting this on pasta, pizza and even appetizers.

Incredibly good.  Incredibly easy.

Go pesto!




Basil Pesto

2 cups fresh basil leaves
1 tbsp minced garlic
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts
Salt & Pepper to taste



Toast pine nuts in a dry pan over medium heat until aromatic.

Combine all ingredients in a food processor and blend until smooth with a thick consistency.