Pesto needs no introduction in any Mediterranean kitchen. It is definitely a staple in my pantry as it is so easy to whip up a quick meal when you in a hurry.
I usually grow basil in a pot just so I could place it in my bay window and have it be easy to access while cooking. I find that it would get root bound too fast this way and start turning yellow in a matter of weeks, so this year I decided to grow them in between my rose bushes and let them grow freely. And wow, did they like this so much more!!
There are many ways to make pesto…with cheese, without cheese, with pine nuts or walnuts, with basil or parsley…so use whatever you have and adjust or substitute to your taste.
2 cups fresh basil leaves packed
1/2 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium garlic cloves
salt and freshly ground pepper
Combine the basil and the pine nuts and pulse a few times in a food processor.
Add the garlic and cheese and pulse a few times more.
Slowly add the olive oil in constant stream while the processor is on. Stop and scrape down the sides of the food processor.
Add salt and pepper to taste.
Serve with pasta, baked potato or spread on your favourite sandwich.
From Simply Recipes