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Embarrassingly Easy Pesto

by on September 21, 2009 in Special Dietary Needs, Vegetarian September 21, 2009 Special Dietary NeedsVegetarian
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Level: Easy

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Description

A great way to use up a bumper crop of basil before the frost! This pesto freezes nicely in snack bags to pull out for a taste of summer in winter. You can use any parmesan cheese you wish but I, ahem, use the Kraft-type store brand in mine. Don’t judge, I think it tastes better! (Just not the imitation stuff.) I do, however, use the good cheese in the garnish, and unfiltered olive oil, although extra virgin is fine, too.

Ingredients

  • ¾ cups Extra Virgin Or Unfiltered Olive Oil
  • ¾ cups Grated Parmesan Cheese
  • ½ cups Pine Nuts
  • 3 whole Garlic Cloves
  • 4 cups Packed Basil Leaves
  • ½ teaspoons Salt

Preparation

Using your food processor, blend the first 3 ingredients until combined and relatively smooth. Add and blend the remainder of ingredients until it reaches your desired consistency.

Serve over bowtie pasta or pasta of choice. Add an extra sprinkling of parmesan cheese if you like.
Freeze portions or part of the batch in snack bags, or use immediately. Keeps well in the refrigerator for 5 days.

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