Homemade pesto is one of my favorite summer time treats. I even make it in the winter, but I end up paying the big bucks for fresh basil out of season. Right now is the perfect time to whip up a batch for dinner. Summer basil is at it's peak, and will continue to grow for a little while longer.
Yes, I know, traditional pesto basil calls for yummy parmesan cheese, but as a dairy-free family I choose to omit it. The result is vibrant and scrumptious. I do believe the addition of cheese would help cut the sharp raw garlic tang, so feel free to add it. I will list it in the recipe as an option.
Personally, I like the bite of the garlic and am happy with the results of this recipe.
This gorgeous bunch of basil was given to me by a friend this past weekend. Our family enjoyed a wonderful evening in their home. Then, as we were leaving, she handed me some scissors, and invited me to take some of her luscious crop of herbs. I was giddy, to say the least.
2 Cups Fresh Basil
1/4 Cup Pine Nuts
3 Garlic Cloves
1/2 Cup Olive Oil
Salt & Pepper to taste.
1/2 Cup Parmesan (Optional)
This is my standard, and very simple, Basil Pesto Recipe. All of these scrumptious ingredients get thrown in the food processor and combined. Add more olive oil, if needed to get the proper consistency. Combine with cooked pasta, or use it as a spread on a summer sandwich.
I chose to marinate and grill some chicken to finish my pasta dish.
Such an easy summer supper.
Loving and Living Life.......... Amanda