Homemade Pesto

We are biggggg pesto fans around here. But who isn’t? There’s plenty of good store bought varieties out there but it really is so easy to make at home. And it tastes so good fresh out of the blender!! One plant (or one container) of basil leaves will make enough pesto for 2 meals. So I usually make a batch for The Scott Salad or the Pesto Salmon Salad one night, and then use the rest later in the week for pasta or something! Or on a sandwich, or with eggs, or on a steak, or a spoonful in the mouth….

1 (4oz container) of fresh basil (or 1 pot - some places it’s sold like a plant in a pot!)

1 clove of garlic

1/3 cup parmesan cheese

1/3 cup pine nuts

1/4 cup red wine vinegar

2 tsp salt

2 tsp black pepper

1/2 cup (about?) extra virgin olive oil

Tear all the basil leaves off the stems and add the leaves to a blender. Add the rest of the ingredients, except the olive oil, and blend. Turn the blender to low speed (if it has the option), and slowly drizzle in the olive oil until it’s the consistency you want - about a 1/2 cup total, maybe a little less.

*Makes about 2 cups