Basil Pesto

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Ingredients

2 cups fresh basil, chiffonade
1/4 Cup + 2 Tablespoons pine nuts, toasted and cooled
1 clove garlic, sliced
1 cup extra virgin olive oil
1/4 Cup + 2 Tablespoons Parmesan cheese, grated

Pesto is one of the most all-purpose sauces in the kitchen. It can be used as a topping for pasta, a dressing for salad, a marinade for grilled chicken or pork, and even a sandwich spread.

Submitted by:
Chef Ann Cooper Chef Ann Cooper is a renegade lunch lady. She works to transform cafeterias across the nation into culinary classrooms for students, centered on regional, organic, seasonal and sustainable meals. For more, pick up her book Lunch Lessons: Changing the Way We Feed Our Children.

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Make It:

1. Put basil, pine nuts, and garlic in the bowl of a food processor and pulse until fairly smooth.

2. Pour 3/4 of the olive oil into running food processor in a steady stream until the mixture is thick but liquid.

3. Add grated parmesan and continue to process. Adjust to desired consistency with the remaining oil. Check seasoning and adjust if necessary. Use immediately or cover with a thin layer of olive oil and store in the refrigerator.

Clean It:

If you make this recipe in bulk to store for the future, use glass jars for long-term storage instead of plastic.

Green It:

Shop local! Switch up this recipe by looking for local nuts or herbs to try. Almonds, walnuts, sage, arugula and a wide variety of other ingredients make delicious pesto too!

Make It Fun:

Kids love small kitchen appliances that whir and buzz. Let your little ones be captain of the cuisinart by pressing the start and stop buttons!

Image Courtesy of Ross Catrow.