Gosh darn it, I love pesto. It’s such a versatile condiment, working with so many different dishes and can be made with quite a wide variety of herbs, oils and nuts. This recipe is for the classic basil pesto. There is absolutely no need for any parmesan in a pesto made with quality, fresh ingredients. This keeps for about a week (possibly longer) due to the oil content. It works well added to lunches when they need some more zest.
Bunch fresh basil, washed and dried (should be 2-3 cups)
3 cloves garlic
1/2 cup pine nuts
1/2-3/4 cup extra virgin olive oil
Place the nuts and garlic in a food processor and pulse a few times. Add the basil and pulse a few more times. With the food processor running, slowly drizzle in the oil. Stop occasionally to scrape down the side of the food processor to ensure a consistent result. Blend until smooth.
Serve with “zucchini pasta”, with eggs at breakfast, or mixed with tuna or other fish for a tasty and easy lunch.