Tasty Tuesday

Are you wondering what to do with all that basil when your plant is in full swing?  Make Pesto!! 

Pesto



2 cups fresh basil leaves, packed

1/4 cup grated Parmesan cheese

1/2 cup olive oil

3 Tbs pine nuts or walnuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time).  Add about 1/3 of the nuts and garlic, blend again.  Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.  Repeat until all remaining ingredients have been added.  Process pesto until it forms a thick smooth paste.  Serve over pasta.

(Basil pesto will keep in the frig for about one week, or in freeze for a few months.)  Adidas loves to use half a jar on a bowl of pasta.  She is my carbivore.