Basil Pesto

[Canelek]

This is a pretty standard recipe, but it works awesome. Use a food processor, if available--it makes things much easier!


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2 Cups (packed) Fresh Basil

4 Cloves Garlic

6 TBSP Pine Nuts

1 ½ Cups (good) Parmesean Cheese

1 Cup Olive Oil (may need a little extra to refine at end)

¼ tsp Sea Salt


Add all except oil and salt to food processor and pulse a few times. Turn on processor and add olive oil slowly until you get the right consistancy. Add salt, continue to process. Stop processor and taste. Add more salt if needed.

Add healthy amount to hot pasta and enjoy! Also makes a great bread dip or pizza sauce (try it on homemade calzone).
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Notes:
I like to add 3 stemmed serrano chilies for some heat. You can also try roasted garlic, sun-dried tomatoes or whatever you think may work.

It keeps pretty well (a week or more) in the fridge. If you grow your own basil, you will also save some cash. Also, try to get pine nuts from Costco or places that deal in bulk--another cost cutter.

[Zamtuk]

Great recipe, but I would use extra virgin olive oil, and then add some pepper and fresh parsley to the mix!

That's how I make mine, at least.

[Canelek]

I use extra-virgin in everything--sorry I did not specify!

[Pherr the Dorf]

Blanch the Basil to brighten it and get rid of some of the "green taste", maybe for 3 seconds.

A small, and I do mean small, amount of ascorbic acid (vitamin c powder) will hold the green color, it will be like neon for days if you do this.

Also laying a piece of wax paper over the top will prevent oxidation.