Simple Homemade Basil Pesto Recipe

One of our favorite cold night comfort foods is pesto pasta with fresh parmesan. Pesto is super simple to make and it is easy to store in the refrigerator for a variety of uses. It is delicious to put on an over easy egg, on bruschetta with fresh mozzarella and tomato, on crackers, on a baked potato or on pasta. Makes ~1 cup.

Ingredients:

• 3 cups of fresh basil leaves, packed
• 3/4 cup olive oil
• 3/4 cup parmesan cheese
• 1/2 cup pine nuts
• 4 cloves of garlic
• 1/2 teaspoon salt
• 1/4 teaspoon cracked pepper
• 1 lb. box of angel hair (if you choose to serve on pasta, serves 6)

Step One: Using a Cuisinart place the basil leaves and pine nuts into the bowl and pulse several times.

Step Two: Add the parmesan cheese and garlic and pulse again, scrape down the sides with a spatula if needed.

Step Three: While the food processor is running add the 3/4 cup of olive oil, stopping every so often to scrape down the sides so everything is well combined.

Step Four: Add the salt and cracked pepper to taste – you should have a finely minced pesto that is nice and smooth.

Step Five: Enjoy!

Note: If you are not planning on using all of the pesto immediately after making it you’ll need to store it in an air tight container with plastic wrap touching the pesto so it does not turn brown. Store in the refrigerator for ~1 week.