Saturday, June 18, 2016

What's Summer Without Basil Pesto?

Whether it's tossed with pasta, drizzled over summer tomatoes and slices of mozzarella, I can't go without basil pesto. The most flavorful pesto will come from using either garden fresh basil leaves or basil from the farmers market. Good quality olive oil and parmigiano-reggiano cheese are also reccommended.

2½ cups firmly packed fresh basil leaves
2 large garlic cloves
½ cup chopped almonds
½ cup fresh grated Parmesan cheese
½ cup olive oil
Salt to taste

In a food processor, combine basil leaves, garlic cloves, chopped almonds and Parmesan cheese. While the motor is running drizzle olive oil through the tube and whirl until the mixture is well combined. Season with salt. 

About 1 cup