Basil from the garden:
Basil for Pesto:
Pesto for Freezer:
Recipe for you:
1/4 cup *pine nuts, toasted
1/4 cup finely grated Parmesan (1 ounce)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
*Please note - I used walnuts (a little easier on the pocket book)
I also did not use any Parmesan - we're on a no dairy kick....for now.
I decreased the oil slightly too.
I like pesto best on fish and spaghetti squash.
How do you like it?