It’s that time of year when the basil is so abundant, and basil pesto is so fresh and yummy. You can buy it in a jar or in the refrigerator section of your grocery store, but there is nothing better than making it yourself. Fresh basil can be found at farmers’ markets, grocery stores or you can grow your own. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in olive oil and you’ve got a versatile sauce for pasta, chicken or fish. This quick and easy pesto recipe, will convince you that homemade pesto is so much better than premade. Adding this sauce can take your regular weeknight dinner to another level, or you can make it ahead for a party or special occasion.
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons walnuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- 2 tablespoons lemon juice
- Combine basil leaves, lemon juice, walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine.
- Store in in freezer or refrigerator
Pesto is a staple in my refridgerator all summer, because you can add it to almost anything for a quick and easy dinner. If your interested in other ways to use fresh herbs be sure to check out my post http://mylittlewhitebarn.com/5-easy-ways-to-use-fresh-herbs/