August 6, 2009

Homemade Pesto = Awesome

I made pesto yesterday because we had all that basil and my sister bought spinach and cheese raviolis.

We had tonnes of leftovers so I had some for my lunch (it was kind of early so perhaps it was brunch?). It was a really good recipe, although on hindsight, one should never double the garlic that's called for. Although I must say no vampires came knocking on our door last night.

2 cups fresh basil
1 cup Parmesan cheese
1/2 cup pine nuts, toasted and cooled
3 cloves of garlic
Salt and pepper to taste
1/4-1/2 cup olive oil (depending on how creamy you want your pesto)
  1. Put the first four ingredients (and salt and pepper) into a food processor, and pulse to blend.
  2. While the processor's running, slowly add olive oil through the feed tube to make it come together in a nice paste.
Our poor basil plant now looks like this. It looks used and abused, the scraggly little thing.


mushroommeadows said...

YUMMY!!! I so need to make my own pesto because I have some fresh basil waiting to be used.

By the way, thanks for suggesting coffee ice cubes; brilliant!

Victoria said...

Poor little basil plant... but how sweet of it to sacrifice it's savory leaves for the yummy deliciousness of pesto!

Rebekah said...

yummy! I love pesto and have lots of basil in my garden this summer. I'll have to make some this weekend


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