We had some basil in the garden that needed to be used, and I thought…I’ll make some pesto. California Fresh has a simple recipe and it turned out well so I wanted to share. With the holidays upon us, it’s nice to have some more simple dinners in mind. I used whole wheat pasta, and for some additional protein, I added a cooked chicken breast. The recipe makes about a cup of pesto.
1 cup packed fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped walnuts (I used pine nuts for the more traditional Italian version)
1/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
In a food processor, puree basil leaves, salt, pepper, garlic, parsley, and walnuts, scraping down sides of work bowl as necessary. With machine on, add olive oil in a very thin stream until incorporated. Stir in cheese by hand. Serve pesto over hot cooked pasta.
Credit: California Fresh, the Junior League of Oakland-East Bay