It’s 30x30 time!
My basil plants are doing so amazingly well that I got to make my basil pesto (oh and it’s totally a good thing that I had basil growing in my yard, because pine nuts are crazy spendy!)
I made a lovely Poblano Pesto earlier this spring, but I’ve always wanted to give the traditional a try. I am so happy I did! It was fabulous, made a ton and I can’t wait to tell you how I served it!
Traditional Basil Pesto
Recipe from Simply Recipes
2 cups fresh basil, leaves only, packed
1/3 cup pine nuts
3 garlic cloves, minced, (1 heaping tsp)
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
Salt & pepper to taste
Place the basil and pine nuts into a food processor. Pulse a few times until combined. Add the garlic and pulse again.
While the food processor is running, add the olive oil in a continuous stream, stopping and scraping down the sides of the bowl as necessary.
Add the grated cheese and pulse until combined. Add a bit of salt & pepper to taste.
Makes about 1 cup