Pick Your Basil: It's pesto time!

I often say pesto is my version of peanut butter because I can spread it on anything. Around this time each summer, I am sure to pick the remaining leaves off of my basil plants, mostly so I can make this delicious pesto recipe.

It’s a family favorite that I found in the New York Times while living in NYC. It’s originally a Silver Palate recipe, and it’s been one of my go-to meals ever since. It’s crazy to think that I’ve been cooking it for years. Pesto is a pantry staple in my house, and I almost always make my own because it’s so easy.

Pesto Recipe
serves 6-8

You will need:
– 4 cups fresh basil leaves (from about 3 large bunches)
– ¾ cup olive oil
– ½ cup pine nuts
– 4 garlic cloves
– ½ cup freshly grated Parmesan cheese + 4 tablespoons for the garnish
– 1-teaspoon coarse kosher salt

To prepare:
Combine basil, pine nuts, parmesan cheese and garlic in the bowl of a food processor. Pulse until paste forms, stopping often to push down basil leaves.

After blending, pour oil into the mixture and blend until smooth.

This can be made 1 day ahead. Stored in a sealed jar, it can last 2 weeks in the refrigerator.