I’m glad it’s Friday. It’s been a really long week. Thankfully, the weather’s still nice and not too hot so I’m grilling this evening.
My simple go-to recipe for basil is what I’m going to center my dinner around. Since our basil plant has been growing so fast, I find that I’ve been making pesto quite often.
I usually keep a bowl of basil pesto in the fridge all the time. My daughter loves pesto on pasta, and my son, also known as the sandwich guru, loves pesto on sandwiches. Tonight, the pesto is going on the chicken I’m grilling.
This pesto is so easy to make. I find that if you have the key ingredients, you can make the recipe according to your tastes.
3 cups of basil leaves
3/4 cup olive oil
1/4 cup toasted pine nuts *
3/4 cup freshly grated parmesan cheese
2 cloves garlic
*To toast pine nuts: Put about 1 tablespoon of olive oil in a pre-heated medium skillet. Add the pine nuts, stirring often for about 4 minutes until browned.
Put the basil leaves in the base of a food processor. Add the toasted pine nuts, freshly grated parmesan cheese, roughly chopped garlic cloves and the olive oil.
Pulse the food processor a few times until you get your desired consistency.