Hello! I wanted to share this very basic pesto recipe with you all.
One of my favorite parts about our new house thus far is the covered back patio. It gets some sunlight during the day too. (I'll have to share once our backyard project is nears an end. It's been such a long project!) One of the first things we did when we moved in was we made a little herb garden potter. I've always wanted a little vegetable garden, but I started with a simple potter full of herbs. Sidebar: I definitely do NOT have the time for a vegetable garden right now with our little ones and all of the new needs and projects that come along with our house. I'll get to that in a few more years perhaps if we find a space (and time) for it.
I made the most basic herb potter with basil, rosemary and parsley. Those seem to be the herbs we use the most when we cook and what better to have fresh grown herbs in the convenience of your own home? The basil started growing so fast that I decided it was time to put it to use for dinner. We made a pesto pasta with feta cheese, cherry tomatoes and grilled chicken. I had never made pesto before, but I was surprised at how simple the task was and how few ingredients were needed.
Here is the recipe I followed from New York Times Cooking:
- 2 cups fresh basil leaves
- 2 tablespoons pine nuts
- 2 large cloves garlic (or minced garlic)
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- Combine basil leaves, pine nuts and garlic in food processor and finely mince
- Add olive oil and run at a slow pace until smooth
- Add parmesan cheese and run processor very briefly
- Refrigerate, freeze or use in dish