Quick Basil Pesto (recipe).

With an abundance of fresh basil in my garden (see video below) I decided to make a batch of Pesto to enjoy with pasta, top some grilled scallops and as a topping for toasted baguettes slices. While I’m not a huge fan of Basil, there’s something about Pesto that feels comforting and brings joy to my tastebuds. Maybe it’s the simplicity and versatility of it.

For this Pesto you’ll need…

2 cups fresh basil
2 cloves garlic
pinch salt
1/2 cup pine nuts
1 cup olive oil
1 cup Parmesan cheese

Note: You may toast the pine nuts in a dry pan over a low heat if you so desire, but I find that I don’t get much of a difference in taste in the finished pesto if I do. So why bother?

• place the pine nuts, salt and garlic in a food processor or blender and puree
• scrape down the sides and add the basil (washed and dry) – puree
• scrape down the sides, then add the olive oil and puree
• final scrape-down, then add the cheese and give it a few buzz to incorporate everything

* Please store in an air-tight container for best results or you can freeze it in ice-cube trays and pop a few cubes whenever you feel like enjoying some basil pesto.