Pesto

Love the fresh taste of pesto over cavatappi pasta with shredded chicken. Yum. Throw a few pine nuts on top and I'm a happy woman. Here's my pesto recipe. More recipes about what to do with the pesto coming soon.

1 - 2 cup fresh basil
1/3 cup shredded Parmesan cheese (can use grated)
1/3 cup + 1 T olive oil
4 T pine nuts, toasted
1/2 teaspoon sea salt
1/8 teaspoon pepper
2 t garlic, minced

If raw pine nuts are purchased, toast them by placing in a skillet over medium-low heat - stirring or tossing frequently until lightly browned.
Be careful, they will burn. Set aside to cool.

In the same skillet heat up 1 T of olive oil until hot. Add garlic and remove from heat, set aside to cool.

After all ingredients have cooled, combine all the ingredients in a food processor or blender; cover and process until finely chopped.

NOTE: If you chop the basil on it's own it has a tendency to brown or blacken. Make sure to process with the olive oil.

Use sparingly. A little goes a long way.

FREEZING:
A little goes a long way. I make a double batch and freeze it in individual portions. Makes a great homemade gift at the holidays as well.
Place in a freezer container (1/2 - 1 cup) and top with a bit of olive oil to prevent browning/oxidation. Cover and freeze for up to 3 months.

COSTS: $2.75
Basil - from the garden = almost free
Pinenuts $2.00 (D&W - hear it's cheaper at Costco)
Cheese $.75 (Aldi's)
Rest from pantry stock

VARIATIONS:
Can use other nuts: walnuts or sunflower seeds (never tried either)
Serve over pasta, with chicken or turkey
Top biscuits or crossiants with pesto & Parmesan cheese
Can use as a condiment on sandwiches
Make mini pizzas with pesto and mozzarella and Parmesan cheese