Mangia Mondays:: Basil Pesto

Hi there!

Thanks for joining me for the weekly blog hop I co-host with the deeeeelightful Kristin of Delightfully Dowling!
{Check out what she posted today – my stomach is growling just looking at her pictures!}

Are you growing any herbs this summer?  You may have seen in my last post about my wine cork herb markers that my basil is starting to take off and I’m fired up to make pesto with it.

Basil pesto is so easy to make and can be used for lots of delicious recipes.  We love to mix it with our Spaghetti with Onions, omitting the spinach and using the pesto instead, for a quick and fresh meal.  My kids like it mixed with cheese tortellini.  I also drizzle it over slices of buffalo mozzarella and summer tomatoes…so delish!

Do you use pesto and if so, for what?

Here is a basic recipe from the Food Network that I use and hope you will enjoy.

Basil Pesto



Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

How about you – have you made anything yummy lately?  If so, link to your blog post or share in the comments!