Classic Italian Pesto

This stunning recipe is classic Italian. Using only seven simple ingredients, its vibrant color and aroma elevates any meal. Toss with pasta or spread on thinly-sliced grilled Italian or French bread. It’s also amazing on grilled fish, pan-fried eggs and an Italian sub sandwich.

Pine nuts are expensive and can be hard to find; a 2.5-oz. package runs almost seven bucks. Most major supermarkets should carry them, but you can substitute walnuts or pistachios in a pinch. Enjoy!

INGREDIENTS:

4 cups packed garden basil leaves 1/2 cup XV olive oil 4 cloves crushed garlic, minced fine 1/2 cup grated hard Parmesan cheese 1/2 cup pine nuts (2.25 oz.) Kosher salt and fresh-ground coarse black pepper, to taste.

DIRECTIONS:

Trim and rinse the basil leaves under cold water. Blot dry. Place in a food processor with the minced garlic and pine nuts. Pulse until smooth, about thirty seconds, while slowly adding the olive oil. Fold in the Parmesan cheese, salt and black pepper. Mix gently until incorporated. Serve immediately – best used within one day.

Makes a little over 2 cups.

Italian garden basil grown in a patio pot. Make the most out of your hard-won harvest by making authentic pesto.