Every time I walk through the dining room and see the basil plants look at me accusingly I feel guilty. Sure, I go out and grab a couple of leaves of basil every now and then for this or that, but those plants are giving their ALL to produce in this heat and I'm not taking advantage of their efforts. So today's the day to make pesto.
2 cups fresh basil leaves, packed
1/3 cup pine nuts
3 medium sized garlic cloves
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
salt and freshly ground black pepper to taste
In a food processor, combine the basil in with the pine nuts.
Pulse a few times, then add the garlic.
Pulse a few more times and then slowly add the olive oil in a constant stream while the food processor is on.
After all the olive oil is added, stop and scrape down the sides of the processor with a spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes about one cup of pesto. Serve over pasta, baked potatoes or even on the Italian Burger.