Wednesday, June 19, 2013

Basil Pesto

Basil Pesto
I'm totally into pesto-I mean, what's not to like? It's Italian, there's basil, Parmesan, and garlic: these are all things I like! But, I've always held off from making it for myself because I was lazy and didn't want to go looking for pine nuts. And then, the wonderful, talented Joan over at Chocolate Chocolate and More posted her recipe for a super simple, super awesome looking pesto: and it uses walnuts or pecans instead of pine nuts! Huzzah! Pecans I have! Pecans I can use!
Basil Pesto
So I went to buy some basil. I'll tell you what, I have such garden envy. I want a garden with herbs (particularly basil) and maybe some veggies. I would love to just be able to walk outside and pick some leaves of basil or oregano, or grab a tomato for Michael's sandwiches, etc. etc. Buying produce and herbs is a pain, because everything goes bad so quickly! So yeah I'm totally into the idea of having a garden but...not working on it. I don't wanna weed and till and plant and water, I pretty much just wanna reap the benefits...

does that make me a bad person?
Basil Pesto
Whatever. I don't care.

I care about this pesto and how creamy and delicious it is and how many ways you can use it. Use it on pasta, spread it on bread, etc.! It's so incredibly easy to make too. Like. Crazy easy. Pretty much just throw in your food processor and go! The hardest part, for me, was grating the Parmesan cheese. And that wasn't even hard. So yeah.

PESTO!

(hehe sounds like "presto"...like a magic word...I crack myself up)


 Basil Pesto

From Chocolate Chocolate and More

Basil Pesto
Ingredients:
  • 2 cups fresh basil leaves
  • 3 cloves garlic (or 1 tbsp. chopped garlic)
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup-3/4 cup extra virgin olive oil
  • salt and pepper, to taste
Preparation:
  • In a food processor, combine the basil, garlic, and nuts. Pulse a few times.
  • Add in 1/2 cup olive oil and process until you reach the desired consistency-adding more oil if necessary.
  • Stir Parmesan cheese and salt and pepper into the pesto.
  • Store in a sealed container in the refrigerator, and stir well before serving. (You can also freeze it for later use, read one way to do so here.)
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