Fresh Basil Pesto

Fresh Basil Pesto

Well the Miracle Grow certainly worked on my fresh herbs! I have so much basil, that I had to make fresh pesto tonight. Pesto is such a versatile condiment that can be used so many different ways. You can baste many meats(and fish), toss it with pasta, or use it as a spread on a grilled or cold sandwich. Basil pesto is my favorite, but you can also make spinach or even arugula pesto. Even if you don't have a basil plant...YET, it's relatively inexpensive to buy fresh and most super markets carry it year round. Tonight I simply tossed it with spaghetti and served pan fried (too stormy to grill!) shrimp over it (or salmon for those of us who don't eat shellfish!). There are a million recipes for pesto, but below is my concoction. Feel free to substitue walnuts for the pine nuts.

origin- lisa lou
difficulty - simple
health meter - medium

2 cups fresh basil leaves
1/2 cup fresh italian parsley (aka flat leaf)
1 large shallot roughly chopped
juice of 1/2 a lemon
1/2 tsp red pepper flakes (or less if you don't like a bite!)
1/2 cup finely grated GOOD parmesean cheese
1/2 cup olive oil (extra virgin or light)
1/4 cup toasted pine nuts
salt/pepper to taste

Combine the basil, parsley, shallots, lemon juice, pepper flakes, and pine nuts in a blender or food processor. Slowly drizzle in the olive oil while the motor is running until you achieve a runny paste. Lastly add the cheese and salt/pepper and pulse until combined. Serve tossed with your favorite pasta and additional shaved parmesean cheese. Always remember to save at least 1 cup of the starchy pasta water to mix in if the consistancy is too thick. This will keep for at least a week in the refrigerator.