Pesto is an Italian invention, consisting mainly of garlic, pine-nuts, and basil leaves all pounded together in a generous helping of olive oil. I substituted almonds for pine-nuts in this recipe, which I adapted from the Senses 2 cookbook. Today, many variations of pesto exist, including sundried tomato pesto.
The uses of pesto are so diverse, that once discovered, you might always want to have this basil pesto in your fridge. Uses include: tossed in hot cooked pasta, smeared in a panini, topping to a steak or cutlet, or quite simply used as a dipping to a crusty fresh bread. Let loose your imagination.
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan
1/2 cup olive oil
1/3 cup toasted pine-nuts (or almonds or walnuts)
3 cloves garlic, peeled
1 tsp salt
good grinding of black pepper
Combine all ingredients in a mini-chopper or blender and puree until smooth consistency.
Store covered in the refrigerator.
To be used within a week.