Homemade Pesto; Basil From Dawn's Garden

by Cindi Sutter, Founder of The Spirited Table®

This recipe is courtesy of Sara Monick; Fresh Basil provided by Dawn's Garden

I dug up most of the Basil plants on the far left side of this photo.

Roast Pine Nuts

Cook until a light golden brown.

Wash Basil

If using fresh, you need to wash it at least twice.

Bathe the Basil

Swoosh around the freshly picked basil, so dirt falls to the bottom. 

Yes, Fresh is Great, but Dirty

Drain Well

Roll up the Basil in Paper Towels to Dry

Lay Out the Basil to Dry

Roll A Few Pieces and Ribbon Cut

Grate fresh Parmigiano-Reggiano

Use Metal Blade to Process

Top Finished Pesto with Olive Oil

Pour 1/4 inch of Olive Oil on Top.

Store in Refrigerator

Some people have frozen their Pesto; I'm going to try it. Let me know what you think.

Ingredients

2 cups fresh basil leaves
4 cloves garlic
3/4 cup shelled walnuts
1/4 cup pignolis
1 cup extra virgin olive oil
1 cup Parmesan, freshly grated
1/4 cup Romano, freshly grated
Salt & Pepper to taste

Ingredients

1. Combine basil, garlic, walnuts and pignolis in the bowl of a food processor and chop.
2. Leave the motor running and add the olive oil in a slow steady stream.
3. Turn the machine off, add the cheeses, a generous pinch of salt and pepper. Process just enough to combine. 
4. Check for seasonings and adjust if necessary. 
5. Makes 2 cups.