By Louise Nelson
Hello Spoonbill Neighbors,
This is such an easy recipe and with the overabundance of basil this year, very tasty.
Couple of short cuts: grate the Parmesan cheese and roast the walnuts (350* for 8 minutes) the day before. Then all you have to do the day of is clip your basil plant, rinse the leaves, peel the garlic and measure the olive oil. It’s a snap! Also, I substitute roasted walnuts in place of the pine nuts. I just like the taste better but your choice. Bon Appetite!
And how about sharing some of YOUR favorite recipes?
Yield: 1 cup
prep time: 5 minutes
total time: 5 minutes
No need for store-bought pesto anymore. This recipe is so easy with just 5 ingredients. And it takes just 5 min to make too!
Ingredients:
- 1 cup fresh basil leaves
- 3 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/3 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
Directions:
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Store in an airtight container in the refrigerator for up to 1 week.
Adapted from Pioneer Woman
This delicious recipe brought to you by Damn Delicious
https://damndelicious.net/2014/07/05/easy-homemade-pesto/
