Much like our chocolate watermelon phenomenon, chocolate pineapple hasn't always been high atop my list of Easy Fruits to Turn Into Dessert. After all, there's just so much …
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My mom Noni has been making homemade basil pesto for as long as I can remember. This sauce is rich in flavor and color and it can be used in any variety of ways – toss the pesto with linguine noodles for a flavorful pasta dish, spoon it over grilled chicken and fish, or add one tablespoon of the pesto to two tablespoons of mayonnaise for a delicious sandwich spread.
- YIELD: 1 cup
- 2 ½ cups of basil leaves, washed and dried thoroughly
- 2 Tablespoons of grated Parmesan cheese
- 3 cloves of garlic
- 2 Tablespoons of pine nuts
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- Pinch of black pepper
Toast the pine nuts by placing them on a baking sheet and putting them in a toaster oven until they are golden brown (they toast quickly so make sure to watch them!).
Remove the pine nuts and set them aside to cool.
In a food processor or blender, combine the fresh basil leaves, Parmesan cheese, garlic cloves, cooled pine nuts and kosher salt.
Pulse the ingredients together until well blended.
Drizzle in the olive oil while the food processor or blender is still running (this will help to thin the pesto).
Season with cracked black pepper and serve.
Helpful Hint: Store the prepared pesto in an air-tight container with plastic wrap touching the sauce. Or for longer-term storage, pour the pesto into an ice cube tray and freeze it for individual uses.
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