This pesto recipe is the best one I’ve ever come up with. For spicy pesto, add two seeded hot chili peppers.
2 cups EverSummer basil leaves, packed
1/2 cup grated Parmesan cheese*
1/4 cup pine nuts, almonds, walnuts, cashews, or pistachio
1-3 garlic cloves, finely chopped or put through a garlic press
1/4 cup olive oil
Finely chop nuts in food processor. Remove, and then chop basil in food processor. To the basil, add grated cheese, chopped nuts, garlic, and olive oil. Blend until smooth. You can use extra olive oil if you want the pesto thinner and smoother. Add salt to taste.
Serve warm on pasta, spread on toasted bread, add to mashed potatoes, top fish, meat or burgers, use in place of red sauce on pizza, add to lasagna, spread on sandwiches, put in minestrone soup for lots of flavor. Eat plain with a spoon!
Store in an airtight container in the refrigerator or freeze.
* The shaker parmesan cheese is just fine if you’re on a budget, but it gives the pesto a saltier flavor.
* I love using cashews in this recipe