This marvellous Genoese basil sauce for pasta is known far and wide. This is a great time of the year when gardeners see their basil plants grow tall and flavourful. Pesto is a great addition when a spoonful is added to the top of a bowl of vegetable soup, added to cooked pasta, spread on a grilled steak or over the breast of chicken before it’s barbecued, added to mayonnaise for flavour or whisked into a salad dressing or even a small spoonful into the eggs for scrambled eggs.
- 1 cup (250 ml) packed basil leaves (cilantro, or parsley leaves), stems removed, washed and patted dry
- 2 or 3 garlic cloves, peeled
- 2 tbsp (30 ml) pine nuts or shelled walnut pieces
- 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) finely grated Parmesan cheese (optional)
- 6 to 7 tbsp (75 to 90 ml) olive oil
In food processor bowl add basil or cilantro parsley leaves, garlic, nuts and chop. While motor is running add oil in a slow steady stream. Shut motor off and add cheese, salt and liberal grinding of pepper. Process briefly to combine. Store pesto in closed container.