2 Tbsp. pine nuts or walnuts (toasted, optional)
1 ti 2 cups lightly packed fresh
basil leaves (dried basil won't work)
2 large cloves garlic
1/4 tsp. salt
1/4 to 1/2 cup freshly grated
Parmesan cheese
Heat 1 Tbsp. olive oil
in skillet over medium low heat. Add
pine nuts and sauté, stirring and
shaking pan constantly, until nuts are light brown (30 to 45 seconds). Transfer to paper towel to drain. Rinse, drain, and stem basil leaves. Combine pine nuts, basil leaves, garlic,
salt, and remaining olive oil in food processor or blender. Process until finely chopped. Transfer to small bowl and stir in
cheese. Refrigerate, covered with a thin
layer of olive oil or in a zip lock bag with the air pressed out, up to one
week, or freeze for several months.
Bring to room temperature before serving. Toss with 1/2 to 1 lb. hot fettuccine or linguini. Sprinkle with freshly grated Parmesan
cheese. Try adding to salad dressings, soups,
or mix with butter for steamed vegetables.
Carolyn grows the best basil on
her back deck in Alabama. No matter
what I do, mine is not as lush as hers.
Basil is easy to grow in pots or in the ground. The more you pinch off the top of the plant,
the bushier it gets. By late September
if you haven’t had enough pesto, you never will.
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