I made a batch last week and I've used in on fish, pasta, salad, scrambled eggs, a dip for vegetables and as a marinade for chicken. It literally took me minutes to prep and make it. You want to look for bright green and fresh looking basil, if you grow your own even better. And feel free to send me some if you have an abundance!
You can freeze the extra pesto in ice cube trays so you can have pesto when you want it. One cube is a perfect serving. (do not add Parmesan cheese if freezing - it freezes better without it).
Here's what you'll need:
1 batch of basil (about 4 cups loosely packed - I use it stems and all)
2 TBS olive oil
1/2 - 3/4 cup of chicken broth (or vegetable broth)
4 large garlic cloves
1/4 cup walnuts or pine nuts
Salt & freshly ground pepper to taste
1/2 cup grated Parmesan cheese (optional)
Pulse basil, garlic, nuts, olive oil and broth in a food processor until smooth. Add in salt, pepper and cheese if using.
A nice twist is to add in some roasted red peppers. It gives an extra flavor layer and adds some pretty red flecks into the green.
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