Easy Pesto

Got a lot of basil?

Mad at your doctor?

Like to use your blender?

Make pesto. It’s what basil bearing, doctor bashing, blend-aholics eat. No pressure.

Easy Pesto

2 giant handfuls of basil leaves (1 1/2 – 2 cups)
Olive oil (about 1/2 cup)
1-2 cloves of garlic
1/2 cup parmesan cheese, grated
1/4 cup nuts (almonds, walnuts, pine nuts, pecans all work well – you can toast them for even more flavor for 10 minutes in the oven on 425. Not necessary though.)
Salt, to taste

1. In a blender or food processor, add basil, olive oil, garlic, cheese and nuts. Blend until a coarse paste is formed. Season with salt. (If the mixture is not blending well, add additional olive oil in a slow and steady stream until blades rotate).

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