Monday, August 23, 2010 at 7:10AM
Melissa in Freezer, Spreads

We have a basil plant growing in our backyard.  It did exceptionally well this year, growing quite tall and full.  We've been talking about making pesto out of it for the last few days, because we haven't really been using it for anything else and we wanted to make sure to use it before it started to die.  I used a recipe from The New Moosewood Cookbook by Mollie Katzen.  I halved the recipe because I only ended up with 1.5 cups of basil from my plant.  Funny how it looked like a lot more until I actually measured it!

3 cups Basil, packed
4 Garlic Cloves
1/3 cup Olive Oil
1/3 cup Parmesan Cheese
1/3 cup Pine Nuts, toasted
Salt & Pepper, to taste

Place the basil and garlic into a food processor and mince well.  Add the pine nuts, continuing to blend until they are ground.  With the food processor going, drizzle in the olive oil.  When you have reached the consistency of a smooth paste, transfer to a bowl and stir in the Parmesan.  Season to taste with salt and pepper.

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