Chef Danie's Basil Pesto 1 lb fresh basil (any variety) 2 cloves fresh garlic 1/2 cup extra virgin olive oil 3 T toasted pinenuts 1/8 c fresh grated parmesan cheese salt and pepper to taste
In a food processor add garlic cloves that have been peeled and pulse until finely chopped. Add basil leaves (flowers can also be added but not the stems) and pulse until finely chopped. Add parmesan and pinenuts and pulse again. Then while the processor is on add extra virgin olive oil and salt and pepper. Blend well and then store in an airtight container.
You may find it is just cheaper to buy it from me. This can get quite costly to make unless you just have an excess of those beautiful basil plants.
This pesto is great to use on a sandwich or to use on saute shrimp. It is also great to top fish or chicken with but on movie night at home it is great to put on top of warmed cream cheese and serve it with crackers or a fresh loaf of Italian bread. YUM!!
Posted 28th June 2011 by Chef Danie