Get ready for the luscious basil plants of summer to start yielding flavorful leaves by setting this recipe aside to make your own basil pesto, just as we do here at Warner Hall.
2 cups Basil
1 cup Parmesan
½ cup Pine Nuts, toasted
6 cloves Garlic
To taste Extra Virgin Olive Oil
Season with salt and pepper
– Combine all the ingredients, but the olive oil, in a food processor
– Puree until it is chopped up
– Puree in the olive oil to moisten
– Season with salt and pepper
Chef’s Note: Do not over puree the oil olive because it will make the pesto taste bitter. The goal of pesto is to be able to taste the flavor of each ingredient, so please adjust your amounts to your liking. Also, you may turn this into a almond pesto, mixed herb pesto, pine nut pesto…whatever you imagine! Do this by removing the basil and replacing it with the toasted nut or herbs that you want to use.