Homemade Basil Garlic Pesto

I like to spend Sunday afternoons planing the week's menu, running to the market, and catching up on kitchen staples.  One of my must haves is good fresh basil pesto.  This classic sauce is one of the handiest things to have stocked in the fridge.  It tastes good on just about everything: fish fillets, sliced baguettes, pasta, pizza, grilled chicken, fried eggs...  It even makes a good salad dressing if you dilute it with a bit of olive oil!  Store it in a repurposed olive jar (or another air tight container) and it will keep in your fridge for up to two weeks.

This particular pesto recipe is the classic version but the recipe is quite malleable.  Basil can be substituted for or supplemented by flat leaf parsley, fresh mint, or even artichoke hearts. Savory flavors can be enhanced with a pinch of ground clove or nutmeg.  Give it more of a kick with a bit of red pepper flakes.  You get the idea...

Homemade Basil Garlic Pesto

3 c. fresh basil
1 c. extra virgin olive oil

3/4 c. pine nuts
2/3 c. Parmesan cheese, broken into cubes
2 tbsp. garlic, minced
1/2 tsp. pimenton (smoked paprika)

Pinch salt

Pinch ground black pepper

In a food processor or blender combine all ingredients except the olive oil & pulse.  Once well combined, mix in the olive oil slowly.  Use immediately or store in an air tight container in the refrigerator. 

Last image, eatlikeagirl.com