Homemade Pesto

July 9, 2012

I’m a serious fan of basil.

Really serious.

This week the farmer’s market was overflowing with the beautiful, bright green leaves. Not to mention the smell. Fresh basil is so amazingly fragrant—like mint, licorice and sweetness. All wrapped up together in a pretty little bunch.

So, what’s a girl to do with a bag filled with fresh basil?

Why, make homemade pesto—of course!

And you know what? It’s really stinkin’ easy. Everything goes in the food processor and a few seconds later… Blam-o!

Pesto!

Ready to use on sandwiches, in pasta salads, on baguettes, you name it.

Homemade Pesto

2 cups fresh basil leaves

1/2 cup freshly grated Parmesan

1/2 cup extra virgin olive oil

1/3 cup pecans

3 garlic cloves

Salt and freshly ground pepper

Begin with pulsing the pecans in a food processor a few times to get them roughly chopped. Next add the basil and garlic and pulse again.

Slowly add the olive oil in a constant stream while the processor is running. Scrape down the sides, add the cheese and pulse again until blended. Add salt and pepper to taste.

Recipe: Adapted from Simply Recipes

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