September 15, 2008 | Condiments
About this time of year I begin to fret about the fresh herb growing season coming to an end, and this year is no exception. The only difference is that this year my summer was filled with more moving and traveling than cooking, so I have a huge herb garden right outside my kitchen door that’s hardly been touched.
2 cups fresh basil leaves, tightly packed
1 clove garlic
1 tablespoon Parmesan cheese, grated
1 tablespoon pine nuts
1/4 cup extra virgin olive oil
Combine basil and garlic in a food processor and process until finely minced. Add cheese and pine nuts and process until well combined. With food processor running, slowly drizzle olive oil in until the pesto reaches the consistency of ketchup. Add salt and mix well. Note: I omit the cheese when making pesto to freeze – I then have a concentrated basil pesto that I can always add cheese to later if desired.