Classic Pesto - 4 ingredients!

Basil, basil everywhere!

It's one of my very favorite herbs in the garden! It grows so quickly, you can easily start a second crop just six weeks after planting the first!

Classic Pesto

2 cups fresh basil, lightly packed

1 cup grated Parmesan cheese (about 5 oz.)

½ to ⅔ cup olive oil

1 to 2 cloves garlic (optional)

Whirl basil, Parmesan, ½ cup of the oil and, if using, garlic in a blender or food processor until smooth; add more oil, if needed.

Pesto can be used immediately, frozen or refrigerated with *special care.

*recipe may be refrigerated for an extended period of time, IF a thin layer of olive oil is covering the top!  

Each time I use a little, I pour another thin layer of oil on top before returning it to the frig! 

Pesto can be used in a variety of ways; as a sauce, spread, dip, even a marinade. Add a bit to your morning eggs or lunchtime soups to kick up the favor! 
But be cautious, a little goes a long way!
Enjoy!

How do you use your pesto?

check out my Easy Basil Butter here.

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