Classic Basil Pesto

Any minute now, my basil plant will be begging me to pluck its bright green foliage and turn it magically into a tangy, delicious pesto. Although you can buy fresh basil in the produce section of most grocery stores, its freshness is usually disappointing and it is almost always expensive. Early in the summer, some farmer’s markets sell nice big bunches at a bargain. When I don’t have really fresh basil available, I will grab my favorite basil pesto off the pantry shelf. It is delicious and less expensive than making it from scratch.

Basil Pesto Recipe
Yield: ?

This classic Pesto is full bodied. Use it on lightly toasted bread as an appetizer or toss lightly with your favorite pasta. Enjoy! We like it best with Serena Cheese from Three Sisters but if you can’t find it in your area, a good Parmesan may be substituted.

Ingredients
2 Cups (2 oz) firmly packed fresh Basil Leaves
2 Teaspoons minced Garlic
2-3 Tablespoons Pine Nuts or Walnuts
½ - 1 Teaspoon Salt
Black Pepper – course, freshly ground
1 Cup extra virgin olive oil
½ Cup freshly grated Three Sisters Serena Cheese or Parmesan Cheese

Method
Combine all ingredients EXCEPT the salt in food processor bowl and process until mixture has a course texture. Please do not over process! Add salt to taste, don’t over salt – the cheese can be very salty. Process for 1 or 2 whirls. It is easy to double or triple to serve more. Make a few hours ahead and store in the refrigerator until ready to serve or toss with hot pasta and serve immediately.