It’s that time of year when my basil plants are turning to weeds, which is definitely not a bad thing. I LOVE pesto and will eat it on pretty much anything. This recipe is basic, but delicious. Additionally, pesto freezes wonderfully and can be used throughout the winter in pastas, crostini, or soups.
2 cups basil
1 teaspoon salt
2 garlic cloves
¾ cup olive oil
½ cup Parmesan cheese
Wash basil and set aside to dry.
Meanwhile, roughly chop the garlic and place in the food processor. Pour a small amount of the 3/4 cup of olive oil into the food processor and pulse to mince the garlic. Add the basil leaves, salt, and remaining olive oil and blend until smooth.
Finally, mix in Parmesan cheese and transfer to an airtight container.