Pesto

One of my favorite things to grow in our garden is basil. Three plants provides plenty of leaves to make lots of pesto. I like to make a large batch and put it in the freezer. It makes a great dinner when you don't feel like working too hard in the kitchen.

I've tried a variety of pesto recipes and my favorite is from the big yellow Gourmet Cookbook. It makes about 1 1/3 cups. I double or triple it depending on the amount of basil I harvest.

3 large garlic cloves
1/2 cup pine nuts
2/3 cup coarsely grated Parmigiano-Reggiano
1 tsp salt
1/2 tsp freshly ground black pepper
3 cups loosely packed fresh basil leaves
2/3 cup extra virgin olive oil

Turn the food processor on and drop in garlic cloves and finely chop. Stop the motor and add, nuts, cheese, salt, pepper and basil. Turn the processor back on until all are finely chopped. While the processor is running drizzle in olive oil, mixing until completely incorporated but not completely smooth.

The general rule is about 2/3 cup pesto to one pound cooked pasta. After you've cooked your pasta, reserve about 1/3 cup of the pasta water and mix with the pesto before you add the pesto to your pasta.