I love summertime because all the fresh vegetables, fruits and herbs are readily available.
I have a little herb garden in my backyard where I grow basil, rosemary, thyme, green onion and oregano. Around this time of year the basil really seems to take off. So much in fact I can’t use it all. This year I was on a mission, use all the herbs!
And that’s how we got pesto! I was hungry and I had to compete the mission. HA! So this night was a double win in my book! I hope you enjoy this recipe, if you give it a try be sure to tag #DeSociointheKitchen
Lots of fresh basil. Clean and dried. Make sure the leaves are really dry, extra water will dilute your pesto and it won;t keep in the fridge as long.
This particular night I served the pesto over Trader Joe’s, Lemon Ricotta Ravioli
Ingredients
1 1/2 cups fresh basil
2 cloves or garlic
Pinch of salt and pepper
1/4 cup pine nuts
Up to 1/2 cup of olive oil
1/4 cup Parmesan cheese
Notes: if you don’t like or don’t have pine nuts, walnuts are a great substitution, and you can always do a combination of both.
Also, adding a squeeze of fresh lemon juice really brightens the flavor.
Directions
Place the first 4 ingredients into the food processor and pulse.
Once everything starts to break down, slowly add in olive oil while blending. Continuing adding olive oil until you have a pour-able consistency.
Taste to see if you need more salt and pepper (remember, the cheese will add a salty element). If it’s good to go pour into a bowl and stir in the cheese.
Serve over pasta, shrimp or great for dunking your favorite bread!
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