Nothing smells as good as fresh basil and its natural destiny Pesto. Don’t limit pesto to pasta. Pesto is great on eggs, toast, chicken, fish. The flavor is deep and earthy and a little goes a long way.
2 cups (packed) washed and dried fresh basil, stems removed
4 cloves of garlic, peeled
1 cup walnuts or pine nuts or a combination of both
1/2 extra virgin olive oil
1 cup grated Parmigiano Regianno
salt and black pepper to taste
In a food processor fitted with the chopping blade, combine the basil, garlic and nuts. Chop until almost a puree. With the food processor motor running, add the olive oil in a stream. Then add the cheese until just combined to the desired consistency. Add salt and pepper to taste.
Yields ~ 1.5 cups of pesto: refrigerate or freeze until ready to use.