Fresh Basil Pesto
A quick pesto pasta with chicken or shrimp or just veggies is simple and quick and ends up as our weeknight meal…well, pretty often. ;) Good think even picky ol’ C. likes it. lol
I usually have 1/2 an opened jar in the fridge and an unopened jar in the pantry–just to be safe. But I had no idea the difference a fresh blend would make! It tastes sooo much better
My basil plants have done moderately well in the garden. Since they are in the same box as the tomato plants, the basil has had the misfortune of ending up in the shadow of these monstrous vines. It hasn’t deterred them from fighting their way up towards the sun, though. So I can’t complain for lack of this fresh, fragrant herb. :D
Thank goodness! Because as I may have already alluded: I luvs me some basil!
2 cups fresh basil leaves, loosely packed
1/3 cup walnuts, or pine nuts
1/2 cup parmesan, shredded
1/2 cup E.V. olive oil
1 T garlic, chopped
salt & pepper
In a food processor, roughly chop walnuts using pulse function. Add fresh basil leaves, garlic, parmesan, and salt & pepper (to taste). Pulse until a paste begins to form. Add olive oil, continuing to pulse until reach desired consistency (additional olive oil may be needed).
Once all ingredients are well-combined and desired consistency is obtained, transfer to glass container with air-tight lid.
Will keep in refrigerator or freezer up to a year.