Basil Pesto

Summer Fest 2010

I am joining the fun with my favorite food blog, Pinch My Salt, for a cross blog event that she and her fellow foodies are hosting!

This week’s theme: Herbs, Greens, and Beans.

My contribution is Pesto Sauce.

I have tons of basil in my garden so a friend of mine shared with me how she prepares her Pesto.


2 cups fresh basil leaves

1/2 cup extra virgin olive oil

1/4 cup pine nuts

2 medium garlic cloves

salt and peppper to taste

1/2 cup freshly grated parmesan-reggiano cheese

In a food processor process the basil, pine nuts, and garlic cloves.

Stream in the olive oil.

If eating fresh then boil pot of pasta and drain.

Add pasta to pan with a little bit of olive oil. Toss in pesto sauce and parmesan cheese. Serve immediately.

If not eating right away. Do not add cheese.

Pour into canning jar. Add a little olive oil to the top and seal tightly. Freeze until ready to enjoy.

The other jar is a can of whole tomatoes. My contribution to next week’s Summer Fest.

Thanks Pinch My Salt for the fun event and thanks Liz for sharing your recipe!