Classic Basil Pesto

Classic Basil Pesto

I can’t make pesto without wanting to call it green spaghetti. I had friends over for dinner one night. Their son was about 4 at the time. I had made pesto and tossed it over hot spaghetti.

The little boy wasn’t quite sure about the big, green plate of pasta. He did agree to try it. Turned out he really liked it, and after that, when he came for dinner, he would ask for “Aunt Judi’s green spaghetti”.

Pesto is most often made with basil, but there are a lot of variations out there. Pesto can be made from parsley, sun dried tomatoes, spinach or mint.

I must admit to being a big fan of the original.

I make pesto often when I have fresh basil. I also freeze basil with olive oil, so I can make it all year long. Pesto can be tossed with pasta, rice, potatoes or other veggies. I also like pesto on chicken.

Basil Pesto Sauce

1 c. tightly packed basil leaves
1/4 c. olive oil
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts- I like to toast the nuts first
1 c. fresh grated Parmesan cheese

Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.