This is super easy and takes ten minutes to make. You will need either a blender or a food processor to chop everything up. Once it’s done, it keeps in the fridge forever, because the oil will separate and seal everything else from the air. Once it’s done, mix it up with chicken, maybe sun dried tomatoes or olives, and some pasta. It’s a great condiment on everything. I even scramble it in to eggs with some mozzarella cheese or salami.
If I remember correctly, this recipe makes around enough for 1-1 1/2 pounds of pasta.
When you’re making it, first add all of the basil to the food processor first, then add half of each of the other ingredients and blend together. Then start tasting it, and slowly add the rest of the ingredients to it. A lot of the time people will want a little more cheese or a little less oil, etc. Even tasting it all the time, if still won’t take very long to make.
Basil Pesto
2 cups fresh basil, cleaned (you can’t really use dried basil here, it just doesn’t work)
4-6 cloves garlic
1/2 cup parmesan cheese
1/2 cup pine nuts (can be hard to find. I have been told you can substitute walnuts, but I haven’t tried that personally)
1/2 cup olive oil (can use canola oil if you really want)
salt to taste
Puree everything in a food processor. Once your pasta is cooked and drained, return it to the pot and add half of the pesto to it, and toss together until everything is well coated. Add more of the pesto when you go to eat, either now or later if you are going to reheat it the next day.
eatbensmeat 