I love this recipe, because you can tailor it how you want it! Here’s what happened to the basil above
Easy Basil Pesto
2 cups Basil Leaves
1/4 cup olive oil
1 tablespoon minced garlic
1/2 cup grated Parmesan cheese
Directions: Throw everything into a blender or food processor and blend until smooth.
Use immediately or freeze in an ice cube tray for later.
Fresh, simple, wonderful — you can’t go wrong until you have pesto from fresh basil leaves. You’ll never go back to the canned, store-bought stuff again. (I know I won’t)
P.S. Feel free to throw in some pine nuts. Or dried tomato. Or roasted bell peppers. Or lemon juice. I better stop here because the possibilities are endless!
Note: To get the “pesto ice cubes” out of the tray, let them sit out 15 minutes or run hot water over the bottoms briefly.