My favorite way to eat pesto – a green sauce traditionally made with basil, garlic, pine nuts, olive oil, and Parmesan- is on pasta, but it’s also delish on veggies. You can drizzle it on broccoli, zucchini, peppers – you name it. (Veggies can be so boring – you gotta amp ’em up!) This pesto recipe is super easy and quick to make, and you can toss it on cold pasta for a delicious pesto salad. It was a big hit at our Fourth of July BBQ last year…
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 medium garlic cloves
2 cups fresh basil leaves
3 tablespoons pine nuts
Pinch of red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Put all the ingredients except salt and pepper into a blender and blend on medium-high speed. Season to taste with salt and pepper. Store the pesto in a glass jar in your fridge, where it will keep for about a week. Or you can freeze it up to a few months.
Freezing tip: Pour your pesto into an ice cube tray before you freeze it, and store the tray in a plastic bag. Anytime you need an individual serving, just pop out a pesto cube and heat it up.