I LOVE PESTO!
It's great on pasta, marinating fish and meat, topping grilled bread - just endless possibilities really!!
So my friend Ali gave me this awesome recipe the other day. She made some for me over a year ago when I had Brooke, but I finally remembered to get this recipe from her. It's so tasty!
2c basil leaves, loosely packed
1/2c parmesean cheese
1/2c pine nuts
3 cloves garlic - minced
1/2t kosher salt
1/2t freshly ground pepper
1/2-1c extra virgin olive oil
Puree all ingredients (minus the olive oil) in a food processor. After blended well, pour 1/2c olive oil thru the feed tube (or adding a bit at a time if you don't have this feature) and mix for no more than 30 sec at a time. Add more as needed.
Refrigerate for 2mo or freeze up to 1 year!
I couldn't find the fresh basil at the store so I chose cilantro to use instead. It was really good! I used fettucini noodles and added chicken to it. It was very tasty too! I just looked online and found that with cilantro, it's good to use 1/2c almonds instead of pine nuts and with 1/4c red onion instead of garlic and maybe add 1/2t of serrano chile too. Hmmm...maybe next time!
Here's a link too that gives you ideas on how to use pesto for other things. ENJOY!