Art in the Kitchen: Pesto

There’s nothing better than harvesting basil and making homemade pesto in the summer. This is one of our favorite recipes.

Ingredients:
2 full cups of basil leaves (no stems)
1/2 cup grated parmesan cheese
1/2 cup olive oil
2 tbs pine nuts (feel free to substitute)
1-2 garlic cloves, toasted
salt & pepper (optional)

I like to toast garlic for a variety of recipes like pesto and gazpacho. The garlic takes a sweeter taste when toasted on a pan. To toast the garlic, simply put the garlic cloves on a pan for a couple of minutes on both sides. Let it cool.

In a blender, add the pine nuts and cheese first to make a paste. I use the chop and then the puree setting.
Add the basil and half of the olive oil. Use the puree setting.
Add the garlic and the rest of the olive oil. Use the puree setting.
Stop for a moment to use a small spatula or spoon to push ingredients down for a smooth texture.
Finish with some salt and pepper or additional olive oil if needed. The pesto should be covered with olive oil so it doesn’t turn brown.
Refrigerate.

As always, please feel free to adjust and make it your own. Enjoy!