Fresh Basil Pesto

Today I decided to make some classic pesto from some of my basil plants.  They've been enjoying the hot summer weather and have grown so much in the past few days that some of the leaves have become so large that they are preventing the smaller leaves from getting some sun.  Time to put those big leaves to good use in some delicious fresh pesto sauce!

If you're cutting fresh leaves straight off the plant like I did, be sure to cut off only the leaf and leave the rest of the stem for future growth.  This recipe makes about 1 cup of pesto, which is plenty for 2 people to have on pasta and still have some left over. 

For this recipe you will need:

• 3 cloves garlic
• 2 cups loosely packed fresh basil leaves
• 3 tablespoons lightly toasted pine nuts (you don't need to toast them yourself, most pine nuts have already been toasted before you buy them.  Check the baking isle for a small package.)
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese (Fresh is always best, but if all you happen to have is Kraft already grated Parmesan cheese you can use that as a substitute.)

Once you've cut your basil leaves from the plant, use a small colander to lightly rinse them and let dry for a few moments.  While the basil is drying, engage the motor of your food processor and drop the garlic cloves through the feed tube.  When the garlic is minced, scrape down the sides and turn off the motor to add the basil and pine nuts. 

Engage your food processor again until all of the ingredients are finely chopped.  With the motor still running, pour the olive oil in a steady stream through the feed tube to make a smooth, thick paste.  Scrape down the sides of the processor again to make sure everything gets incorporated evenly, then add the 1/2 cup of grated Parmesan.  Pulse until just combined.

How easy is that?