Hi, do you have a second? Because I am in dire need of professing my love for fresh basil pesto. Basil period. But when you basically turn basil into a condiment, I’m all over it. You’re biggest cheerleader, loudest fan. Because basil pesto is so delicious on literally everything – you cannot go wrong: pasta, pizza, sandwiches, vegetables, even salad dressing. Literally, you name it, it works. Like magic. It’s like sauceeeeee on everythingggggg. YESSS.
While it may be the dead of winter at the moment, our favorite thing during the summer is our vegetable garden and growing fresh herbs [can we just fast forward to July?]. And we totally reach the point where we have no idea what to do with all of our basil, and if you find yourself in that spot, look no further. You absolutely must make this. Or this. Or both. Okay, definitely both.
But while our garden may not be overflowing with basil mid-February, the sous chef and I went over to my parents house for dinner the other night, and my mom sent me home with a giant container overflowing with fresh basil. Which, I’m totally okay with, because I’m pretty much a basil fanatic. And couldn’t wait to make a zillion things with it, but this namely, because we have enough Parmesan cheese and garlic in our house to feed a small country at all times. So it was kind of a no-brainer.
And I was super excited, because my mother-in-law recently gave me a baking stone that was in desperate need of seasoning, so we roasted a gorgeous chicken smothered in basil pesto, and it was to die for [read: be on the lookout for this awesome recipe] – so I literally mean you can put pesto on anything, and instantly add incredible flavor. Mainly consisting of basil, garlic, and everything else right in this world. Which, yes pleaseeeee.
| Prep Time | 10 minutes |
| Servings |
cups
|
- 2 cups fresh basil leaves packed
- 1 cup pine nuts
- 2/3 cup freshly grated Parmesan cheese
- 5 cloves garlic
- 1 tablespoon lemon juice
- 2/3 cup extra virgin olive oil
Ingredients
|
|
- In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and lemon juice, processing until finely minced.
- While the food processor is running, slowly add the olive oil in a steady stream until smooth, scraping down the sides of the food processor as needed.
- Store in a refrigerator, up to three days, until ready to serve with your favorite dish. Enjoy!
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