Monday, June 22, 2015

Basil Pesto

Basil Pesto
Yield: Coats two pounds of pasta, aprox 5 cups


5-6 cups fresh Basil
2 cups Pinenuts
2 cups Parmesan Cheese
1 1/2 cups Olive Oil
2 garlic gloves to taste


1. In your food processor add all your dry ingredients and blend.
2. While blending slowly add all your olive oil pulsing until smooth.
3. Separate into two batches to freeze one batch and use second immediately. The basil will start to turn brown if you let it sit for too long, so I always make it the same day that I want to use it.

Pesto pasta is something that I adore every summer! Yummy al dente penne paired with pesto made from the basil growing in my garden is divine! It is so fast and easy to make. I highly recommend whipping it up and seeing for yourself just how yummy it is!