One of my followers, Melissa, mentioned that her hubby doesn't necessarily like the taste of basil. It is a whole different story in my kitchen! Doug loves basil just about as much as I do! I went to the farmers market last weekend and picked up a huge bunch of basil. It made my entire fridge smell wonderful! I have some basil growing in my balcony flower boxes, but I hate cutting it because I feel like I'm killing my precious little herb-babies! You can't go wrong making some classic basil pesto. It can be stored for up to 3 weeks if you cover and refrigerate it. Enjoy!
Classic Basil Pesto
(From Byerly's July 2010)
Yield: 2 Cups
2 Garlic Cloves, crushed under a knife & peeled
1/3 C. Pine Nuts
1/2 C. Parmesan Cheese, freshly grated
3 C. Packed Fresh Basil Leaves, well rinsed & dried in spinner
1/2 C. Extra Virgin Olive Oil
Salt & Pepper, freshly ground (to taste)
With the machine running, drop the garlic through the feed tube of a food processor. Add the nuts and cheese; process until the nuts are finely chopped. Add the basil. Gradually add the oil, scraping down the sides of the work bowl as needed to make a thick paste. Season with salt and pepper to taste. Transfer the pesto to a shallow container and smooth the top. Pour a thin film of olive oil over the pesto to discourage discoloration.