Presto...Pesto! Recipe

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Ingredients

• 2 tbsp pine nuts (or walnuts, if you like a tangier, more robust taste)
• 2 cups fresh basil
• 1/2 cup olive oil (the better quality, the better tasting the pesto!)
• 1/2 cup Parmesan or Romano cheese (I use Romano, as it’s not as strong)

How to make Presto...Pesto!

• Combine all ingredients in a blender, food processor, or large mixing bowl.
• Using a blender, processor, or hand-held puree device, blend until smooth.
• Store in air-tight container in the refrigerator for up to a week.  Mix a few tablespoons with warm pasta, spread on sandwiches or toasty bread, or serve as a glaze for chicken or fish.
  

Question from the Chef

“What's your favorite way to use basil?”

• 
  hungryteacher says

  Caprese Salad. I was in Italy this summer. There is nothing, NOTHING!, better than fresh tomatoes, fresh mozzarella and fresh basil. Especially at a sidewalk cafe in Italy. But even on my patio at home.

• 
  hungryteacher says

  By the way, nice pesto picture!

• 
  mishmash says

  nice... i've always preferred walnuts in my pesto, or a combo of walnut and pine nut.

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