Happy (belated) Memorial Day! Yesterday was filled with a lot (a lot) of cooking. I went to the grocery store at 9am, started cooking at 10:30am, and finally finished around 3:30 pm. No breaks.
Over the next few days I will be posting these recipes: Eggplant Parmesan, Tomato Sauce (for the eggplant parm), Pesto Sauce, Grasshopper Brownies, and a mint chocolate garnish. Now, you will be pesto! This is a potent pesto that will delightfully coat pasta or be a nice sauce for pizza (recipe for that later).
- 3 cups of (packed) basil leaves
- 6 cloves of garlic (minced)
- 1/3 cup of toasted pine nuts
- 1/3 (ish) cup of olive oil
- 1/2 cup of parmesan cheese (grated)
- Salt and fresh ground pepper to taste
1. Rough chop the basil, then place in a food processor with the garlic and combine until a smooth paste is formed. Add in pine nuts and combine.
2. While the food processor is still running, drizzle in the olive oil.
3. Transfer basil/garlic paste to a bowl and mix in parmesan cheese with a fork. Once well combined, add salt and pepper until it tastes 'good.' I personally put in a good amount of salt (maybe a 1/2 TBSP...maybe more...who knows, I don't really measure).
4. Enjoy! If kept in an airtight container, the pesto should keep in a fridge for a while (a couple weeks to a couple months)
Maybe if I'm up to it, I'll post another recipe tonight.