My basil plants are looking good and are ready for a little harvest. And what’s everybody favorite recipe featuring these little guys, Pesto. (At least most of the people I know).

The Pesto

Photo by sa_ku_ra cc

Category of food: Condiments

Yield Amount: 1 cup

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Procedure:

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Pesto Chicken

Now to make our basil pesto into a nice dinner how about making a pesto chicken, perhaps with a fresh salad or pasta. Since its summer time, tonight turned on the grill for a nice grilled pesto chicken over fettucini and added some cherry tomatoes. The opportunities for pesto are endless, even without a widespread imagination.

What’s your favorite Pesto dish or recipe?