Nothing beats the taste of basil pesto, and it is really easy to make. If you haven't tried making your own, you must. The most difficult part, in my opinion, is hauling out the heavy food processor and then cleaning it. See below for a simple recipe.
1) On a cutting board, sprinkle 1/4 teaspoon coarse salt over 1 peeled garlic clove and roughly chop. Using the flat side of a knife blade (or bottom of a metal measuring cup), crush the garlic mixture into a thick paste.
2) Add to a food processor along with 1/4 cup toasted pine nuts (or another nut; I used walnuts), 3 cups packed fresh basil leaves and 1 tablespoon extra virgin olive oil. Pulse until ingredients are finely chopped.
3) With machine running, add 1/2 cup extra virgin olive oil in a slow, steady stream. Add 1/4 cup grated Parmesan cheese and pulse to combine. Season with coarse salt and freshly ground pepper.
To store, place pesto in an airtight container with plastic wrap pressed against surface of pesto so it doesn't oxidize and turn brown. Keeps a few days in the refrigerator or up to 3 months in the freezer. Makes 3/4 cup.
from Everyday Food
Ways to use pesto:
- Tossed with freshly cooked pasta
- As a base for homemade pizza
- Drizzled over grilled fish or vegetables
We used ours to make a potato and green bean salad, and for lunch I spread some on toasted slices of French bread and layered on a few slices of fresh tomato to make the most wonderful sandwich. So summery!