I had a strong craving for pesto this weekend, so decided to make some. It’s been a while since I’ve made it, and I totally winged the recipe, but it turned out beautifully.
Once made, I used the pesto for an Italian stir fry: sauteed organic chicken breast, steamed cauliflower florets, asparagus, sauted mushrooms, and brown rice. It was the tastiest, most flavorful thing I’ve eaten in a while–and very simple to make. The whole thing took one hour, from “hmm, I guess I should rinse off the basil leaves” to savoring the last bite.
Easy Basil Pesto
2 c basil leaves, rinsed and cut away from the stem
1/4 c extra virgin olive oil
1/2 c toasted pinenuts
2-3 cloves garlic
salt to taste
In food processor, chop basil leaves for 5-10 seconds. Add olive oil and blend 5 more seconds. Add pinenuts and garlic–blend 10 seconds or so, until everything is well chopped. Salt to taste. Serve with vegetables, pasta, brown rice… anything, really!