This thick summery sauce is a blend of fresh basil, pine nuts, garlic, olive oil and aged parmesan. However, the ingredients can be versatile. I have used what fresh herbs, nuts and aged cheese I have at home. If you don’t grow your own fresh herbs, they can usually be found in abundance at a farmer’s market in the summertime. Traditionally, a couple heaping spoons full are mixed with some prepared pasta as a wonderful side dish. But you can also put the pesto in soups, on crusty bread, in salads and on chicken or fish. See my October 2021 Newsletter for the history of pesto!
In a food processor, place the fresh basil, nuts, garlic and cheese. Put on the lid and remove the top cap. Turn on the food processor.
Stream the olive oil and turn off the food processor when all ingredients are thoroughly blended.
Pour the pesto into a jar and seal with a lid. You can use the pesto right away. If you refrigerate it will last up to a week or in the freezer for 6 months. I can’t say how many servings this makes, but since you use so little at a time, there will be plenty for many of your dishes!
