Well guys, it’s Monday. I guess it’s back to the daily grind. Sunday holidays have a way of making me want an extra day off. Or maybe that’s just the Easter candy sugar induced coma I’m in right now. Note to self: Do NOT purchase Starburst Sour Jelly Beans on a “whim” – it doesn’t end well.
I seriously don’t think I can look at another piece of candy, or anything sweet for that matter. I have a dessert in my fridge right now and I want nothing to do with it (who am I?).
So I know this is going to sound a little weird, but I think pesto is the sexiest of all sauces. Look at that vibrant green color! How can you not fall in love with it?! Please tell me I am not the only one who thinks pesto is a really beautiful sauce…Anyone?
For some reason it took me a long time to venture into making my own pesto. Why? I couldn’t tell ya. I think I assumed it was “hard”. Geez, when will I learn?
But seriously guys, this could not be any easier! You just throw everything into a food processor and turn it on. No joke. Best of all, it’s really easy to freeze, so if you make a batch and only need a little – just freeze the rest so you have some all year.
It’s got such bright flavors that just scream spring to me – and you can top just about anything with it (not just pasta!)
- ¼ cup pine nuts
- 2 cups packed fresh basil leaves
- 3 garlic cloves, peeled
- ½ cup extra-virgin olive oil
- ⅓ cup freshly grated parmesan cheese
- ½ tsp salt
- In a small skillet, toast pine nuts over medium heat for 4 to 5 minutes, or until light golden.
- Place pine nuts, basil, garlic, oil, parmesan cheese and ½ tsp salt (or more, to taste) in the bowl of a food processor. Process until smooth, scraping down the sides as needed.
- Refrigerate unused pesto in an air tight container for up to 3 days, or freeze for up to 1 year.