I consider pesto to be a vegetable. Don’t you? It has basil, which is basically lettuce and lettuce counts as a vegetable so it should too. It also has olive oil which is a good fat and parmesan which is just plain good.
I wish I had some classy photos of this pesto because it was probably the best pesto I’ve every made but hey, we can’t win them all. It was served over cheese ravioli with sautéed cherry tomatoes and cute little balls of mozzarella that have a fancy name I can’t remember. This was all in the name of celebrating my sister’s 19th birthday!
Basil Pesto (1 cup)
- 4 cups basil leaves, loosely packed
- 3 cloves garlic, crushed
- 1/4 cup pine nuts
- 1/2 to 3/4 cups parmesan cheese, grated
- +/- 1/2 cup olive oil
- salt and pepper
- Combine basil, garlic, and 1/2 cup parmesan in a blender.
- Pulse blender on puree while streaming in the olive oil, occasionally scraping down the sides.
- When basil reaches the consistency you want (I like mine a bit thick) season with salt and pepper. Stir in remaining parmesan if you’d like!
Serve over pasta or smother on chicken breast. It will keep in the fridge for 3-4 days or freeze in tupperware.