Recipe by Dragon
I love Pesto and it's always a treat when I can make my own. With the abundance of basil in my garden this year, I was able to make several batches this weekend. My friends are going to love me. I can't get enough of the deep rich colour. I like to add parsley in addition to the basil to create a milder tasting pesto.
Makes: 1 1/2 cups
1 1/2 cups fresh basil leaves, packed tightly
1/2 cup parsley, packed tightly
1/2 teaspoon kosher salt
4 cloves garlic, coursely chopped
1/8 teaspoon pepper
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
3/4 cup Parmesan cheese, freshly grated
1 tablespoon unsalted butter
1. In a food processor, combine basil, parsley, salt, garlic, pepper and pine nuts. Pulse to until the basil mixture is finely chopped.
2. Turn the food processor on and add the olive oil slowly until the basil mixture.
3. Add butter and cheese. Pulse until the cheese and butter are blended into the basil mixture.
4. The pesto should be stored in an air tight container and can be stored for up to one week in the refrigerator.