• 4 Cups Fresh Basil
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/3 Cup Toasted Pine Nuts
  • 2 Cloves of Garlic
  • Salt & Pepper to Taste

A few months ago, we planted a garden of tomatoes, peppers, squash and basil.  While things are starting to come in, the basil has already went crazy.  We have so much more than we know what to do with.

The best thing about having too much basil is you can always have homemade pesto.

It’s so easy, it takes almost no time and you can put it on practically anything.

As plain as it may seem, my favorite thing to do with pesto, is to eat it on pasta with grilled chicken.

To make the pesto, wash and dry your fresh basil leaves.

Also, you’ll want to toast the pine nuts by tossing them in a hot frying pan for about a minute and a half.  It brings out the oils and enhances the flavor.

Next, add the pine nuts, garlic and parmesan cheese to a food processor and pulse until it forms a fairly coarse mixture.  Add the basil leaves and give it a few pulses and start slowly streaming in your olive oil.  You may want to add a little more oil if you like it a little looser.

Add salt and pepper to taste and you’re good to go.  No actual cooking needed.

You can drizzle a little on some tomatoes and mozzarella for an easy caprese salad.

Share your thoughts in the comments sections about what you like to do with pesto.