Corey tells me I have to post my recipe for pesto. Oh my! I have only made it a few times (and it was great) but I always make it differently (as in, to the best of my ability to remember how). This is because it is so forgiving. When you have yummy ingredients, it's hard to go wrong! Here's a recipe to try.
Basil leaves
3-5 large cloves minced garlic
Extra virgin olive oil
Feta cheese or fresh grated parmesan
Crushed walnuts, pine nuts, or pecans
Wash the basil, and shake it dry. Pull the leaves from the stems and place in a blender. It's okay if the leaves are a little wet. You'll need a lot, so keep piling it in there and pushing it down until you have filled up the blender container. Add olive oil--maybe half a cup, and the garlic and blend. Scrape down the sides often; add a little more olive oil until you get the consistency you want. (Alternatively, you can add a bit of water if you like.) Finally, add the cheese and nuts to taste and consistency desired and blend.
Use this pesto in pasta dishes, pasta salads, on pizza instead of or in addition to red sauce, or just eat it with a spoon when no one is looking! It's also good on crackers and pita...
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