Pesto

I got some fresh basil from the greenhouse today, yumm...fresh basil smells so good! I decided to make some pesto with it. I used Deb Terrill's recipe that she shared at her seminar at the greenhouse's opening day.

First measure out the basil

Next put the basil, walnuts/pinenuts, Parmesan cheese, and minced garlic to the blender, add oil and pulse until ground. 

 Add oil as needed until pesto is soft but not pour-able. Season to taste with salt and pepper.

 I had leftover grilled chicken that i heated up and added the pesto to the top...delicious! There are so many things to do with the pesto; I like it just with bread or crackers, but this link from Food Network has 50 things to do with pesto.

Here is the recipe:

3-4 cups fresh basil leaves
3-4 cloves garlic, minced
1 cup walnuts or pine nuts
1 cup grated Parmesan or Pecorino Romano cheese
extra virgin olive oil
salt and pepper

Loosely pack leaves in food processor or blender and add garlic, nuts and cheese. Add 1/4 cup olive oil and pulse until ground. Keep adding olive oil and quickly pulsing until pesto is the right consistency. It should be very soft but not pour-able. Season to taste.

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