Homemade Pesto

This recipe is quick and easy and is a great way to use basil from the garden or market before it spoils! This recipe requires a food processor.... but if you have a high speed blender it will work too, as long as it is capable of crushing nuts into a fine blend.
The picture below is of a whole basil bunch I bought at the Jean Talon market for a toonie and I couldn't use it all for this recipe!! Use the rest as part of a pizza margerhita if you like!

Ingredients to have on hand:

- 2 cups of fresh basil leaves
- 2-3 cloves of garlic, thinly sliced
- 1/3 cup of olive oil (you may require a little more)
- 1/4 cup of pine nuts or walnuts
- 1/3 cup of shredded parmesan-reggiano

STEP 1: Put the walnuts/pine nuts in the processor and pulse until they are grinded into a very small grind. Then place the two cups of basil leaves in the food processor and pulse for a few seconds. With the processor still running, add in the garlic and then the olive oil until a smooth mixture is formed.

STEP 2: Add in the parmesan cheese and pulse to combine. Do not over process. Voila! Your pesto is ready. Keep in an airtight container and store for 1-2 weeks in the refridgerator.

The pesto showed above can be eaten with so many meals. I made dippy egs and dipped my toast "fingers" into it and it tasted simply amazing! I also recommend serving this pesto on crusty bread like ciabatta and serving it with your favorite pasta!! Trust me once you start make your own pesto you will only eat that!