Pesto

My coworker makes the best pesto, and she used to keep me fully stocked…until I graduated and started making it myself. Of course I still use her recipe. I love to mix pesto with ricotta for pizza, with eggs, and when sauteeing vegetables.

Basil doesn’t do well in the fridge, so if I am not going to use it right away, I put the stems in a glass of water and leave it on the counter.

Love basil

Pesto
Source: Cynthia Brown

Ingredients
4 cups basil
4 cloves garlic
4 Tbsp pignoli (pine nuts)
1 cup olive oil
Parmesan cheese

Directions
1. Put all ingredients in a blender or food processor and blend until smooth. She likes using a blender, but be forewarned that the next batch of fruity frozen drinks might have a slight hint of basil and garlic!
2. Freeze or add Parmesan cheese to taste and enjoy! If freezing, do not add the cheese until you are ready to use it.

Ready to blend!