Cooking Basics: Pesto

Pesto is summer in a jar, It's bright and cheery, You can buy it in a jar at the grocery store, but it is so easy to make, there is no reason not to make a fresh batch when you need it. 

Basil is a fresh, versitile herb that is the back bone of this delicious sauce. Though it is a tropical herb, it has been cultivated almost everywhere these days and is used in cuisines throughout the world. It's high in Vitamins A, C, K and beta-Carotene, iron and manganese. And it's delicious.

Pesto can be added to pasta and soup. You can spread it on bread or crackers and top with a bit more cheese for a snack. I like it on vegetables. Some people even like it over rice.

I sometimes still use my mortar and pestle to crush up the basil and nuts. It is easier in a food processor or a personal blender. You choose your weapon. For this recipe, we'll use a food processor.

Pesto

Makes 1 cup

• 2 cups of fresh basil leaves, packed
• 1/3 cup of pine nuts (some people use walnuts)
• 1/2 cup of  grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup of olive oil
• Salt and pepper to taste

1. Pulse the basil with the pine nuts.
2. Add in the cheese and the garlic. Pulse it a few more times and scrape down the sides.
3. Pour the oil into the mixture while it's mixing. (I keep oil in a squeeze bottle to make it easier to do this.)
4. Scrape down the sides and mix some more. Add salt and pepper to your taste.

Mix up a batch of pesto.