Quick, Classic Pesto
2 cloves garlic
2 c. fresh basil (not yet chopped)
2 Tbsp. pecans (forget pine nuts - way too expensive)
1/2 c. plus 2 Tbsp. freshly grated parmesan
pinch of kosher salt
1/2 c. EVOO
2 Tbsp. soft butter
In the food processor, process the garlic, nuts, basil, cheese and salt until fine.
Pour the evoo through the feed tube while the processor is running - add until it becomes a smooth paste.
Add the butter.
Can be refrigerated for 3 months or frozen for longer.
Meal ideas:
- Add to any quiche that already calls for spinach to jazz up the flavor.
- Score both ways a round loaf of artesian bread. Fill the cracks with basil and mozzarella. Heat through in the oven.
- Spread generously on whole wheat tortillas. Top with sundried tomatoes, feta, and Mediterranean olives. Bake until heated through. Makes great pizzas.
- Add basil LEAVES to lemonade
- Spread on crescent rolls and sprinkle with feta before rolling them up and baking them for a great appetizer.
- Drizzle pesto over roasted potatoes or other vegetables.