Sunday, February 23, 2014

Basil Pesto

 
 
With all of these different pasta recipes going on, I feel like I can't exclude my Basil Pesto recipe.  I love how it tastes, but for some reason I find that when making pasta I very rarely reach for my pesto.
 
 

Instead I try and find different uses for it.  I marinate chicken in pesto to grill or skewer and grill (kebobs, kebabs, kabobs...why do I find every variation of this word out there?),  I toss zucchini in it for Pesto Zucchini Noodles.  I mix it with some mayo and use it as a condiment on sandwiches.  For such a simple sauce it packs a delicious little punch of flavor that is sure to delight in whatever why you find to use it. 

I hope you love it just as much as I do and enjoy.


Basil Pesto
Makes 1 cup

Ingredients:
2 cups basil leaves, packed
1 cup flat-leaf parsley
4 cloves garlic
1 1/2 tbsp. crushed red pepper flakes
1/4 cup pine nuts
1 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh grated Parmesan cheese

Directions:
1.  Combine the basil, parsley, garlic, red pepper flakes, parmesan
 and pine nuts in a food processor and pulse until coarsely chopped.  Add in the olive oil and process until fully incorporated and smooth.  Season with salt and black pepper.


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