One of the best things about having an herb garden is....fresh pesto whenever I want it.
Pesto has to be one of the easiest things to make, and can really change up a dish in a hurry. Here's all you need:
Basil...I used 3 kinds: sweet, boxwood & cinnamon. In Italy, practically everyone has basil growing in a pot by their back door. So, go to the store, and get a plant right now!
Good quality extra virgin olive oil
Pine nuts (which I roast in a pan to bring out their nutty, wonderful flavor) *they burn easily, so watch carefully. You can also use walnuts
A little salt
As much garlic as you like
Good parmesan
There is no right or wrong for the measurements. Throw it into a food processor (I make small amounts, so I just use a Magic Bullet) Just make sure that you add enough olive oil to have a good consistency. Taste test, and adjust your ingredients as needed. Basil tends to oxidize, so cover securely and put in fridge. I make small batches that can be used up in 2-3 days. You can also freeze it. I've done mine in ice cube trays and will pop a few out to add to a dish in the middle of winter.
So that's it. Put on a panini, crustini, linguini, or whatever suits your fancy!
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