Did you buy a basil plant from us and now have LOTS of fresh basil? Try this pesto recipe. It’s a great way to use that basil you’ve been nurturing since spring!
- 3 garlic cloves, unpeeled
- 2 cups packed fresh basil
- ½ cup extra-virgin olive oil
- ¼ cup pine nuts, almonds, or walnuts, toasted (We like using pine nuts!)
- ¼ cup grated Parmesan cheese
- 2 Tablespoons fresh parsley
- Salt and pepper
- 1 pound prepared pasta, reserving 1/4 cup of cooking water
- Toast the garlic in a skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and allow it to cool before peeling.
- Process the peeled garlic, basil, oil, nuts, Parmesan, and parsley in a blender or food processor until smooth. Season with salt and pepper to taste.
- When tossing pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto. Makes about 3/4 cup which is enough to sauce 1 pound of pasta.
- *Pesto will keep in the refrigerator, stored in an airtight container, for up to 3 days, or in the freezer for up to 3 months.