My basil plants had a rough start this spring, but they’re finally growing well and I’m so excited to be making pesto with plants from my garden! I was probably went overboard with the number of basil plants I purchased, but fortunately I love basil so I’m sure it will all go to good use!.
There are many ways to make pesto, but this is one of my favorite recipes. It’s easily adaptable, so feel free to adjust the ratios to fit your taste. I’ve used this pesto as a dip for veggies, a spread for sandwiches and wraps, or as the base for pasta sauce.
- 2 cups fresh basil leaves, packed
- ¼ cup pine nuts
- 2 cloves garlic, minced
- ⅓-1/2 cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper
- Combine the basil, nuts and garlic in a food processor and pulse until coarsely chopped. With the food processor running, slowly pour in ⅓-1/2 cup of olive oil depending on the desired consistency. Add the Parmesan cheese and pulse until combined.
Adapted from Two Peas and Their Pod