Thursday, August 16, 2012

The Perfect Pesto

This is an awesome recipe my mother makes every summer to use up fresh basil from our garden! We have made this sans nuts before for Sarah, and it tasted just as delicious. This recipe is very simple, and it freezes really well (Just leave the parmesan out)! Stir this pesto into hot whole wheat spaghetti, and be sure to add lots of extra parm! Recipe is borrowed from the Canadian Living Cookbook. 

2 cups packed fresh basil leaves
½ cup olive oil
¼ cup pine nuts
2 cloves minced garlic
¼ tsp salt
½ cup parmesan cheese, grated

Blend basil, oil, pine nuts, garlic, and salt in food processor. Stir in cheese. Enjoy!

- Jillian

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