Foodie Friday: Pesto, recipe included

We had a ton of basil so I made some PESTO 7/13/13

I looked at the recipe from Simply Recipes, then did my own thing...

Here is my basil getting all cleaned up!

I used a combo of regular EVOO and this great stuff from the people at

the Olive Tap- Garlic Olive Oil

My mini food processor did great!

Fresh Basil Pesto Recipe

http://www.simplyrecipes.com/recipes/fresh_basil_pesto/

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

• Prep time: 10 minutes

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INGREDIENTS

• 2 cups fresh basil leaves, packed  (****I didn't measure) 
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (****didn't measure)
• 1/2 cup extra virgin olive oil (****didn't measure) 
• 1/3 cup pine nuts or walnuts (***didn't have any)
• 3 medium sized garlic cloves, minced (I probably used more than this...)
• Salt and freshly ground black pepper to taste 

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.