Basil Pesto

Basil Pesto

I love me some pesto. As you would assume, like many other things in my childhood I never experienced pesto until I met my girlfriend/fiancee/future wife in 2007. So from the years of 1987 to 2007 I never had pesto. Try and wrap that around your head people. A life without pesto.

The first time I had pesto, it was love at first bite. It’s everything I want in a pasta sauce that’s not a red sauce. Also it goes GREAT with cheese. Also…WHAT DOESN’T GO GREAT WITH CHEESE? Good question. The answer. Nothing.

I love adding pesto to pasta and then eating it with some goat cheese or feta cheese. This recipe is perfect for any unplanned pesto cravings. I pour my pesto once it has been created into rubber ice trays. This lets me save the pesto by freezing it into little cubes. Pesto Cubes.

I’m no pesto expert, but I think this pesto recipe does the job. After you are done with this, go back and make these pesto dishes.

Recipes

Ingredients

2 Cups of Fresh Basil

1 Cup of Olive Oil

1/2 Cup of Parmesan Cheese

2 Tsp. Salt

1 Head of Garlic (roasted)

Method

Roast the head of garlic with the skin on, until the garlic becomes soft. In a food processor, add your basil, olive oil, Parmesan cheese, salt, and garlic. Run the food processor until you get a nice smooth bright green mixture. You can now choose to use all of this pesto OR do I what I did. Which is pour the pesto into rubber ice trays and then freeze them in the freezer. From there transfer those cubed pestos into a ziplock bag and save for later.

Then when you want, add a 2 cubes of pesto to a pasta or chicken dish.

Enjoy!