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Perfect Pesto
I absolutely love pesto, so when my basil plant was getting a little out of control this summer, I decided to make a bunch of it! I worked on this in two batches, one to serve right away and one to freeze. Whenever I freeze pesto, I hold off on adding the cheese until it is thawed and I’m ready to serve it – seems to work better that way.
I had so much, I was able to give a few of my friends jars of their own to enjoy!
Fresh Basil Pesto
Yields 1 cup
2 cups fresh basil leaves, packed
1/4 cup pine nuts, toasted
3 cloves garlic, minced
1 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
Salt & Pepper, to taste
In a food processor, combine the basil, garlic, and the pine nuts and pulse to chop fine. If using immediately, add in the cheese and pulse to combine. *See Notes if freezing.
With the food processor running, slowly pour in the olive oil until the mixture is well combined. You may have to stop a few times to scrape down the sides of the bowl.
Season with salt & pepper.
Notes: If freezing, omit the cheese and stir in once thawed and ready for use.
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Heather loves to cook, entertain, plan parties, and of course - drink champagne. She is excited to share her planning tips, party ideas, and favorite recipes. Growing up, she watched her mom cook, bake, and throw great parties, so she’s sure her interest in cooking and entertaining came from her mom. Being a wife and a mommy, her party style ranges from birthday parties for little ones to elegant cocktail parties for the grown ups. Her plans include a combination of her own ideas coupled with those from others. You'll find that her recipes leave some room for experimentation - she doesn’t usually make the same dish exactly the same way twice - She loves to try different things!
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