Here's the first batch this year thanks to the tried and true Joy of Cooking! I wish I could say that the basil was home grown, but at least it's fresh. This pesto looks a little "blonde" if you ask me, so I may have too "loosely" packed the basil? Fortunately, it still tasted great despite its pale complexion.
Combine the following in the food processor:
2 c fresh basil leaves, loosely packed
1/3 c pine nuts
2 medium cloves garlic, peeled
While processing, add approximately 1/2 c extra virgin olive oil.
Season with salt and pepper to taste.
Our favorite uses of pesto: as a sandwich spread, on pasta, on pizza, and smeared on toasted bread with melted feta or goat cheese...
Stores for about a week in an airtight container in the fridge, or so they say. It's never lasted that long at our house.
Maybe, just maybe this took me 10 minutes?
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