Hi everyone! I'm Magda D. Lauerentis, host of Everyday Cleavage on the Boob Network and I'm thrilled to be guest posting this week while Mags is vacationing on some tropical island in Lake Erie. This simple pesto recipe is full of flavor and makes use of all that lovely basil that is currently overflowing your summer herb garden. If I'm making my pesto to freeze, I skip the parmesan cheese and freeze the pesto in ice cube trays, or in the case here, my refrigerator egg trays because my ice cube trays have somehow misplaced themselves, most likely ripped off by Rachael Ray (that little tart!) I then stir in the parmesan cheese after the pesto has thawed and I'm ready to use it in a recipe.
Easy Basil Pesto (recipe by Giada De Laurentiis)
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
I served this particular batch of pesto on some grilled tuna steaks (recipe also included on the same Food Network webpage)
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