Shanti’s recipe adapted from the New Basics Cookbook
4 cloves garlic (or more if you like lots of garlic)
2 cups fresh basil leaves, rinsed and thoroughly dried
1/3 cup extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
ground pine nuts (or walnuts) to taste (maybe 1/2 cup)
Parmesan cheese (to taste, maybe 1/4-1/2 cup)
Place the garlic, basil, salt and nuts in the bowl of a food processor. With the motor running, slowly drizzle in the oil and process until basil is pureed. Transfer the pesto into a bowl and stir in the pepper and Parmesan. Refrigerate, covered, until ready to serve. Great on pasta and crostini (toasted French bread)
Shanti’s notes: you can also use a blender, but add the oil before you turn it on. Freezing pesto is a great way to save basil for the winter. Freeze pesto in whatever size container you use at a time (ice cube trays work for single servings or plastic pint containers or ziplock freezer bags for larger families). If I am freezing it, I don’t add the parmesan cheese until I serve the pesto.
Last night I made a pasta salad which was dressed with this Pesto. I did use the walnuts, and closer to 1/2C of Parmesean. The only regret, no leftovers! YUM!