It’s already time to start thinking about preserving our fresh herbs! (Sadly, winter is coming!!) I have so many fresh herbs that on top of preserving them, I am now making recipes with fresh herbs that I can freeze to make sure I use my whole stash!! Now, Karl loves pesto and has been ask me for weeks to make some so I finally did! Pesto is one of the easiest thing to make and we make it all the time during summer since it can be done in only 3 minutes! Personally, I like a pesto that is not flooded with olive oil (to each it’s own) but the great thing about pesto is that you can play around with the 4 basic ingredients and make it just the way you like it!!
P.S. Sometimes, when we have fresh garlic scapes, we use it instead of actual garlic. It makes a brighter and greener pesto! 🙂
Course: Snacks Yield: 8 servings Prep Time: 5 mins
- 2 1/2 Cup of fresh Basil leaves
- 1/2 Cup of pine nuts
- 1/2 Cup of fresh Asiago cheese (or parmesan)
- 1/4 Cup of olive oil
- a pinch of salt
- Take the Basil leaves off of the main stem and wash them well. Pad dry to make sure no water goes into the pesto.
- In a food processor, put your basil leaves, oil, pine nuts, cheese, garlic and salt and pulse until the mixture has become a paste. Scrape off the sides once or twice to make sure everything has been made into a paste.