One of my favorite ways to celebrate fresh basil from the garden. This is one of my favorite summer lunch dishes.
There is nothing more delightful that fresh basil from the garden to make a delicious basil pesto that pairs perfectly with spaghetti and fresh parmesan cheese and a dollop of butter.
INGREDENTS
Fresh basil leaves picked from the stalks and soaked in cold water to remove any sand and dirt. Gather as much basil as you can you should try to have at least 4-5+ cups.
Good quality olive oil
6-8 cloves of fresh garlic
1/2 cup of pine nuts
Salt and pepper
1 cup of fresh grated parmesan cheese
INSTRUCTIONS
Drain the basil and place leaves out on a clean kitchen towel. Roll gently to dry the leaves and set aside until ready to use. In a food processor place garlic and pine nuts pulse until just combined. Add basil and parmesan and pulse turn on the processor and slowly add olive oil until you get a consistency that is smooth and slightly thick a good test is that the pesto coats the back of a spoon. Add salt and pepper to taste.
Set aside a cup or so for immediate use and place the rest of the pesto in mason jars. Gently top the pesto in jars with a 1/4 inch layer of olive oil. Keep in the refrigerator for up to three months. Each time you use some of the pesto in the jars add more oil to cover and preserve the pesto. You can use it in many recipes from bruschetta to sandwiches, chicken dishes. It is all up to your imagination and what inspires you.
Cook spaghetti until al dente in a bowl add 2-3 pats of unsalted butter and your pesto. Toss and serve warm with fresh parmesan, a drizzle of olive oil and crusty Italian bread. Enjoy! #myinspiredrecipes #pesto #spaghetti #basil
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