Going Green

Pesto is amazing. As a kid, we never had it in my house. My father hates anything that is green. However, as I learned to cook, this gem has been one of my favorites to cook, and it goes over so well with many of my friends who are vegetarians. Probably what has made it amazing lately is the addition of my Herb Garden. Nothing beats Basil you can still taste growing.

Basic Basil Pesto
Note: With this recipe I rarely measure anything. I measure everything by eye and general consistency. You should end up with a paste type mixture that is easily poured.

Ingredients

•--Genovese Basil (obviously). I usually use enough to get about two handfuls from my basil plant outside. I suppose this could average out to about 1-1½ cups of leaves.
•--Parsley. A few sprigs. I usually just grab a few from the plant when I’m getting basil.
•--Olive Oil. Some. No exact measurement. You’ll know if you don’t have enough though
•--Parmesan Cheese. Skip the Kraft stuff, the block of Parm from the Deli area is actually cheaper. Tastes better too.
•--Garlic. Couple of cloves or a good spoonful if you’re like me and have the pre-minced stuff
•--Pine Nuts. Handful. Plus some to sprinkle on top.


Short instructions: Put everything in the food processor. Chop until reached desired consistency. Pour over noodles. Fin.

Longer Instructions: Place Basil, Parsley, and Nuts in the bowl of your food processor. Pulse until thoroughly chopped. Add cheese, garlic and a bit of Olive Oil. Turn on to combine. While mixing, continue to add olive oil until desired consistency is reached, taking time to periodically scrape down the sides of the bowl. Serve with Angel Hair pasta topped with a few extra pine nuts and grated Parmesan cheese.

Variations:
•You can use your pesto as a base for other recipes. I’ve seen Pesto cream sauces quite often.
•You can use your Pesto as a bread topper for Bruchetta or other such finger appetizers.
•You can mix with chicken and eat with pasta. Cook the chicken in the oven, frying pan or George Foreman Grill.

Salut!