a Recipe for Michelle

When I was in New Jersey this weekend at a marvelous wedding, I got a request from the Michelle Slatton to post more recipes. I will share one with you now...

What to do with all of this:



Pesto, of course! The perfect way to use the multitudes of basil growing this summer.



Simple Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
food processor

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. So super easy!

*Note: Thank you to Erin Francisco for unknowingly letting me borrow your food processor. It was a huge help and will soon rest cleanly in your pantry.