Thank you so much to Pocket Full of Pink for an amazing Pesto recipe. I made a batch over the weekend. I froze some and saved some for a meal this week. It was so yummy. Here's the recipe so you can make it at home.
Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano Cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
salt and freshly ground black pepper to taste
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, grilled chicken, on baked potatoes, or spread over toasted baguette slices.