Nothing tastes better than homemade pesto in the Summertime. Every year I get a big, leafy, basil plant just for the purpose of making pesto. Last week I did just that. It only takes a few minutes to whip up a batch of this. I like to make two and three batches at a time, so I have some to freeze for later. In my house it goes quickly. It don't know if it's the basil or the garlic, but we are addicted to this stuff.
I used to like pesto only on pasta, and then a few summers ago on a beach picnic someone introduced me to pesto on deli sandwiches! OMG. It takes a turkey sandwich to a whole new level. So delicious.
My latest obsession is pesto pizza. I spread a layer of it over fresh pizza dough, top with slices of garden tomatoes, and sprinkle with mozzarella cheese. Bake and eat. Its to-die-for!
2 cups fresh basil
2 tbsp pine nuts
2 garlic cloves
1/2 tsp salt
dash of pepper
1/2 cup Parmesan cheese
1/4 cup Romano cheese
2/3 cup olive oil
2 tbsp butter
Melt the butter in a small skillet and toast the pine nuts. This only take as few minutes so watch them closely.
Wash, drain, and remove the stems of the basil leaves. Put all the ingredients in a food processor (or if you are me use your Magic Bullet). Blend until smooth. Freeze or refrigerate until ready to use.
Makes 2 cups of delicious pesto ♥♥♥
Recipe from Susan Branch's Heart of the Home