Friday, September 25, 2009

Presto Pesto

I waited until almost the last possible moment, but I finally "harvested" my basil plant. It was the best plant I had in the past 4 years and I'm sorry to see it go--sniff, sniff. But I couldn't wait to make pesto!

This recipe comes my way from my mom who in turn received it from her boss. It is so good--buttery, garlicky, basil-ly...everything I want in a pesto.
I had enough basil leaves to make a few batches to throw in the freezer. I can not wait until the cold, wintry weather; I'll pull out this pesto and instantly smell the brightness and warmth of summer!


1/2 cup pine nuts (roast them in a pan until fragrant)

handful of spinach leaves

1/4 cup fresh basil

2 tsp minced garlic

1/2 cup Parmesan cheese (can use a mixture of Parmesan and Romano)

6 tablespoons softened butter

1/2 cup olive oil

1/4 tsp salt

pinch of pepper

1. Throw everything in a food processor and blend. (I use a handheld emulsion blender)

2. Smell the pesto goodness in your kitchen .

3. Enjoy on pasta of your choice with family or friends!

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