My mother has shared her abundance of fresh basil with me. I’m so happy! Her summer basil plants always do better than mine. I’m just glad she knows that I LOVE fresh basil. I use it for salads and sandwiches but I will also make as much pesto as I can from her healthy plants. I use pesto as a spread on sandwiches and wraps, on pasta, in dips and in a new recipe, Pesto Stuffed Baked Pork Chops, that I’ll share with you later this week.
My pesto recipe is below. If you don’t have enough basil to pack 2 full cups, you can pack 1 cup of basil and 1 cup of fresh baby spinach. It’s delicious either way!
Fresh Basil Pesto (makes 1 cup)
2 cup fresh basil leaves (packed)
1/2 cup pine nuts
1/2 cup shredded parmesan cheese
3 cloves garlic, minced
Salt and freshly ground pepper, to taste.
1/4 cup EVOO
Blend first 4 ingredients in a food processor. Add salt and pepper to taste. Slowly drizzle the olive oil to blend. Adjust oil amount as needed for proper consistency. Enjoy!