My mouth waters just typin’ the word. My grandma taught me how to make it a few years back, and she and I have been pesto makin’ machines ever since. I’m madly in love with it, and she eats some and gives a lot away.
3 cups fresh basil (it grows so easily in the garden, we plant two plants each year)
4 cloves garlic
3/4 cup pine nuts, toasted (or you can use walnuts, but I prefer the flavor of pine nuts)
1/2 cup Parmesan (I fake it and use the Rice Parmesan because I *try* not to eat dairy)
1/4 cup good olive oil
salt, to taste
Jar that pesto up, and it will keep a long time in the fridge and even longer in the freezer. Also, you can add citric acid if you don’t like it to turn dark. I figure it tastes the same and don’t worry, especially because the citric acid changes the flavor.
Other uses for pesto: add olive oil and toss with pasta; use instead of marinara on a pizza; make a pesto vinaigrette for salad; and use your imagination. It’s good just by the spoonful.