Pesto - A Wonderful Summer Treat that Lasts All Year
Pesto is a potent green paste featuring fresh basil and parsley leaves. Dried basil and parsley will not do, but basil and parsley are easy to grow during the summer months. I plant mine in a "whiskey barrel" just outside my kitchen door for ease of harvesting, but both of these herbs grow just as well planted in a garden. I promise, basil and parsley are easy to grow - NO green thumb required!
- 3 cups (packed) FRESH basil leaves
- 4 large garlic cloves (add less or more as your taste dictates)
- 3/4 cup (packed) FRESH parsley
- 1/2 cup Nuts (either Pine Nuts or Walnuts)
- 3/4 cup fresh grated Parmesan cheese
- 1/2 cup Olive Oil
- 1/4 cup Melted butter (either salted or unsalted)
- Pinch Sea Salt
- Combine all ingredients in a food processor (or blender). Pack all the ingredients in together. Begin on low then move speed to medium. Thoroughly work into a smooth paste.
- Pesto can be used immediately or kept in the refrigerator for several months. Canning jars work well; no need to process since it is stored in the refrigerator.
- Toss pesto with hot, drained pasta. For an added punch, add sun-dried tomatoes and any leftovers, such as grilled chicken.
- NOTE - Do not try to double this recipe; double the ingredients will not process properly in a food processor or blender.