We just returned from Boston, a wonderful and relaxing visit with friends and family. I noticed that my sister-in-law Kate had a whole ton of fresh basil, and suggested we whip up some pesto. It is seriously so easy, not at all an exact science and a great way to make fresh basil last a loooong time. Here’s how you do it:
Fresh Basil Pesto
1-2 cups fresh basil leaves
a handful or two of walnuts
about 1/2 teaspoon kosher salt
maybe 1/4-1/2 cup parmesan cheese
2-3 tablespoons olive oil
Place all ingredients into a mini cuisinart and pulse until well incorporated and finely chopped. Adjust salt to taste and olive oil to texture. Use on pizza, sandwiches, in pasta, as a dip for chips and veggies, etc. Will keep in an airtight container in the fridge for 3-4 weeks (maybe longer) and in the freezer forever.
