Pesto is great fresh but is even better leftover. Try it on sandwiches, eggs, fish, shrimp, pork and chicken and of course any pasta in the pantry. Seal your pesto tightly with plastic wrap and get the air out to make sure it doesn't turn dark green. You can save it for up to a week.
Technique tip: Slowly drizzle in olive oil so that it mixes evenly.
- 2 cups fresh basil leaves
- 3 tablespoons pine nuts
- 2 cloves garlic, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
In a food processor, combine the basil, pine nuts and garlic and process until finely chopped. Add the olive oil in a thin stream, blending until incorporated. Add the Parmesan and blend until smooth. Season to taste with salt.