Fall is upon us and the basil in our garden won’t be around once the cold weather arrives. Pesto is wonderful when it is fresh ~ fresh from frozen is even better than store bought. Here is my favorite pesto recipe…
Pesto
large bunch fresh basil
3 medium garlic cloves
small handful raw pine nuts
3/4 cup Parmesan freshly grated
few tablespoons good olive oil
Kosher salt to taste
Combine all ingredients in food chopper/processor.
Scrape and grind until well mixed and cake-like. Sprinkle in a little bit of Kosher salt. Grind again.
Remove from processor and shape into a cake in a small bowl. Cover with a olive oil. Store in fridge or eat immediately mixing oil in before serving. Use as a spread on a sandwich, with crackers, soup, or on pasta.
