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Fresh Basil Pesto
I just made a batch with basil from my garden. It's one of my summer favorites!
2 C packed fresh basil leaves
2 cloves of garlic
1/4 C toasted pine nuts
1/2 C freshly grated Parmigiano-Reggiano
2/3 C extra virgin olive oil
Combine basil, garlic and pine nuts in a food processor and pulse until coarsley chopped.Add olive oil and process until smooth. Transfer to a bowl and stir in parmesan. Salt and pepper to taste.
Top Five Pesto Favorites
Toss with pasta, toasted pine nuts, and sliced sun dried tomatoes
Mix with mayo and make a BLT
Blend 1/4 C with 16 oz of heavy cream (reduced), steamed broccoli, toasted pine nuts and tortellini
Spread on toasted, crusty Italian bread for an amazing bruschetta
Top polenta slices and broil till just brown
Brian Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress restaurants.
98% of our Customers Recommend Kia Country--4.9 out of 5 Stars!