If you like basil you’ll love pesto! This is a highly concentrated sauce that can be added to many dishes for burst of flavor. I often add pesto to homemade pasta, salmon and on my poached eggs. Although traditionally, pesto is made from basil leaves, I’ve also seen pesto at the farmers markets, made from cilantro, arugula and dandelion leaves.
1 cup fresh basil leaves
1/4 teaspoon salt
2 cloves garlic
2 tablespoons pine nuts
3 tablespoons grated pecorino romano cheese
2 tablespoon Parmesan cheese
1/2 cup extra virgin olive oil
Put basil and salt into a food processor fitted with a metal blade. Process briefly, then add garlic, pine nuts and both cheeses. With the machine still running, pour in the oil in a thin, steady stream and process until well incorporated.
Serve pesto over hot, cooked pasta or salmon and serve! Enjoy!
Kim Duke said:
Dandelion pesto? I have got to try that next year!
Me, too! I keep meaning to but haven’t got around to it yet!