Nothing makes my family smile quicker than to tell them that we are having spaghetti with pesto for dinner. That being said, my husband makes sure that he plants plenty of basil every year right next to the tomatoes. So, this morning I told him that I had the ingredients to make pesto and could he please bring me in some fresh cut basil. Man.... I wasn't expecting what happened next. My daughter came packing in FOUR bags of basil. We started picking leaves off the stems and we picked and picked and picked. I had huge bowls of it. We put up pesto for several hours and still didn't get it all finished. We just got tired. So, after all this, I thought I would share my recipe with you. I have found the best basil to use is the Genovese Basil. It is the basil that has the large leaves.
Fresh Basil Pesto :
2c lightly packed fresh basil leaves
2 cloves of garlic
3 TBS walnuts or pinenuts
1/3c Parmesean cheese, finely grated
1/3c extra virgin olive oil
Place basil, garlic, nuts and cheese into a food processor. Chop on high for about 20 seconds or
until chopped well. While the processor is on, slowly infuse the olive oil. Mix until all the ingredients are incorporated well. Serve on toast or pasta. Enjoy.