Recipe: Pesto to Die For

It's hard to resist when a craving strikes. Lately I've been feeling like something Italian but didn't want to just go for a standard red sauce. Fortunately, a find of fresh basil at a local farmer's market gave me the opportunity to satisfy that craving with a decidedly Italian sauce: Pesto.

This green sauce originates from Genoa, Italy, and is traditionally ground together with a mortar and pestle. In fact, 'pestle' and 'pesto' share the same Latin root. Of course, we've come a long way since the days of needing a mortar and pestle. They're perfectly acceptable to use, but if you're looking for something faster a blender or a food processor work just fine. Keep reading below for our great pesto recipe...

Pesto Recipe

Ingredients

• 2 cups packed fresh basil leaves
• 3 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Put the pine nuts in a dry frying pan and cook over medium-low heat, stirring frequently for about 3 minutes.
2. Add basil and pine nuts in a food processor. Pulse a few times.
3. Add the garlic and cheese, then pulse a few more times.
4. Slowly add the olive oil while the food processor is on. Occasionally stop to scrape down the sides of the pan with a rubber spatula. Add salt and pepper to taste, then pulse a few more times to combine.
5. Serve with pasta or use as a spread over toasted baguette.
6. Enjoy!

Recipe adapted from Simply Recipes