If you didn't enjoy my gratuitous Austin Powers quote then you WILL enjoy this Basil Pesto recipe! I've tried pesto many times and it never turns out quite right but I finally honed it to perfection with my newly acquired food processor. It's fresh-tasting and delicious. And so convenient to whip out as an easy pasta sauce or risotto base. I just freeze what I don't use and then whenever I need a quick pasta sauce I just spoon a tablespoon or two out of the freezer container straight onto the cooked pasta. The pasta is usually hot enough to melt it down. So easy! Almost easy as "Twins, Basil... Twins!"
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My Kicked-Up Basil Pesto
Ingredients
2 cups packed fresh basil (one of those big plastic cartons should do it)
1/3 cup dry-toasted pinenuts
5 garlic cloves, roughly chopped (I love that garlic kick so use more like 2 if you want it more subtle)
½ cup olive oil
few pinches Italian seasoning*
pinch of crushed red pepper (or more if you’re feeling bold)
Sea salt and fresh ground pepper
Directions
1. Combine basil, garlic cloves and pinenuts in food processor and pulse until coarsely chopped. Pour in olive oil and remaining ingredients. Continue to process until desired pesto consistency. Season to taste with salt and pepper. Add more olive oil if needed.
2. Serve with your favorite pasta and sprinkled Parmesan -- for example, gnocchi as seen in above photo (see gnocchi recipe from March 2011)
*If you don’t have a so-aptly-named jar of dried “Italian Seasoning” on hand just use a combination of dried rosemary, thyme, basil and oregano.
