This Basil Pesto tastes like summer. Fresh basil steals the show as an appetizer or an add-on to a grilled meat main dish. Happy Summer, indeed!
2 cups fresh basil leaves
1/2 cup grated Romano or Parmesan cheese
1/2 cup EVOO
1/3 cup pine nuts
3 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
Pulse basil and pine nuts in food processor several times until fully chopped and mixed. Add garlic and cheese; pulse a few more times. Be sure to scrape down the sides of the bowl. While the food processor is running, drizzle in EVOO. Season with salt and pepper. Top with feta, if desired.
Stir in warm pasta, spoon onto baked potato or over grilled chicken, spread on bread or use as a dip. Store covered in the refrigerator.
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