After my post about pesto another awesome JMU girl, Kristen, requested my recipe. I think this is pretty traditional recipe, I love it!
2 cups, packed, fresh basil leaves
1/4 cup olive oil (I sometimes use less)
2 Tbl toasted pine nuts ( I love pine nuts, and tend to double this amount)
1/2 tsp of salt
1/4 tsp pepper (I just hold the mill over the bowl and turn it 4 or 5 times)
1/2 cup (fresh grated) Parmesan or Reggiano cheese (again I tend to use more)
2 cloves (crushed) garlic (I use one large clove)
blend it all together in a food processor- I've found it works better if I do all the dry things first, just a rough grate then stream in the oil
Oh and pesto is great to freeze! I try to have 8 little snack bags (enough for a half a pound of pasta) in the freezer by the end of September.
Anyone else have a favorite pesto recipe? I've been trying to replicate a sun-dried tomato one that Whole Foods no longer carries, but still can't get it right.