eat make read

It never ceases to amaze me how much fresh, glorious basil you can get at the market. I picked up this awesome bunch and it was about 5 times as much and about a dollar less than the packages you can get at the supermarket. And the smell, oh it’s so awesome. I decided to make pesto with this bunch, which is usually what I do with every bunch of basil I pick up. It’s such an easy thing to whip up, and if you have lots you can just toss it in the freezer.

All you do is pick all the leaves from the stem, savoring the scent that floats through the air, and toss them in the bowl of a food processor. Next you just add some pine nuts, a little parmesan, a clove or two of garlic and turn that puppy on. As the blades are chopping everything up, drizzle olive oil into the mixture so it gets nice a moist and sticks together well. In just a few minutes you have yourself a versatile topping for a variety of dishes. I opted to toss mine with some pasta and sausage, but it would be also be tasty on chicken. It’s a great way to use up fresh basil for a refreshing summer dish.

Pesto

1 bunch of basil leaves (3-4 cups, loosely filled)
1/4 toasted pine nuts
1/4 parmesan
1-2 cloves garlic
1/4 cup olive oil

1
Tear basil leaves off stem and place in bowl of food processor.
2
Add nuts, cheese and garlic to the bowl.
3
With olive oil in hand, start blending and pouring olive oil into the mixture while it’s whirling around.
4
Mix until it’s finely chopped and holds together well, about 1 minute.