Every summer my family and I diligently grow mass amounts of basil just so that we can make this great pesto. It’s an easy recipe that, with the help of a food processor, can be made in less than half an hour. This pesto keeps really well, can be frozen for a bit of summer even in January, and tastes great on everything from swordfish to sandwiches. Remember that pesto does not need to be warmed up, it will separate and you will be truly sad. Just let it come to room temp as you work on everything else, then add it to your muchies of choice.
2 cups fresh basil
2 cloves garlic, minced
1/4 to 1/2 cup chopped nuts, pine nuts or walnuts work well
1/4 to 1/2 cup olive oil
3/4 cup grated Parmesan or Asiago cheese
Salt and pepper to taste
1. Combine basil, garlic, nuts and olive oil in food processor. Mix until just blended. Your pesto will look a bit loose at this point.
2. Add more nuts or oil if needed to adjust consistency.
3. Add cheese and salt and pepper, blend until smooth.