Makes 2 cups of Pesto
Prep Time: 10-15 minutes
Blend Time: 5 minutes
I have killed almost every house plant I have ever owned. Gardening has never been on the top of my “fun to do” list. When I bought my house in Athens my grandmother gifted me two galvanized garden beds. What the heck was I going to do with these? Grow basil, apparently was the answer. So every spring I watch my best friend Kira plant these four plants for me and then by the end of summer reap the benefits with a pesto-making party and (so far) I haven’t killed one yet.
4 cups fresh basil leaves (no stems)
4 tablespoons pine nuts (or walnuts)
3 large garlic cloves
3/4 cup olive oil
3/4 cup shredded Parmesan cheese
Blend the basil, nuts of choice, garlic, and olive oil together in a food processor or a blender until the mixture is smooth.
Add the cheese and add more olive oil if needed.
Store it in the refrigerator or freeze until you want to use it.