This summer I have the most beautiful basil plant out front in a big blue pot. When I saw it yesterday and how big it’s gotten I instantly thought, Pesto… I try to make it as close as I can to the pesto I had when I was in Italy, simple, beautiful, fresh and really flavorful. I usually serve it over some sort of nice imported pasta and last night I grilled shrimp and roasted some mushrooms with shallots and garlic, it was really good but more often then now I serve it with grilled chicken.
- 1 Lg. Bunch of fresh basil leaves (enough to just about fill your food processor lightly packed)
- 1 Sm. Bunch of fresh flat leaf Italian parsley (about a handful)
- 1/2 Cup lightly toasted pine nuts
- 1/2 Cup freshly grated Parmesan cheese (but please use as much as you like)
- 1 Clove garlic (grated)
- 1 Lemon, the juice of
- 1/8 – 1/4 Cup olive oil, depending on how thin you like your pesto
- Salt & Pepper to taste
Toast pine nuts in a dry pan over medium heat tossing frequently until you can start to smell them and they are lightly browned, set aside to completely cool. Add everything to the food processor and pulse, stopping to scrape down the edges and process until smooth. Serve right away or store in an air tight container in the fridge or else it freezes well too. I never warm up my pesto, serve it room temp. or else cold when you heat it up it totally changes it and takes away it’s freshness, flavor and color.