Fresh Basil Pesto
Basil plant growing wild by the end of summer? Great! Too much fresh basil = fresh pesto = pure food happiness. Truth.
- 3 cups fresh basil see notes
- ½ cup pine nuts see notes
- 4 cloves garlic smashed
- 1/2 t. salt
- 1/4 t. pepper
- 1 cup olive oil
- ½ cup parmesan grated
Pulse basil, pine nuts, garlic, salt, and pepper in a food processor until roughly chopped.
Slowly drizzle olive oil into the mixture, pulsing until smooth.
Add parmesan and puree for 30 seconds.
Store in an airtight container immediately and keep in the fridge.
Substitute up to 1 cup fresh parsley for 1 cup fresh basil; substitute up to 1/2 cup walnuts for 1/2 cup pine nuts.
Air will turn the pesto brown; for best storage, pour a thin layer of olive oil over the surface before sealing. This keeps the bright color but isn't strictly necessary.