Summer Tastes Like. . .Pesto

.
Pesto is such a wonderful, easy meal to make in the summer.  Cooking is minimal and pesto only requires 5 ingredients!
.
Pesto is so simple, you don't really even need a recipe, but just to make sure I got the measurements right I followed Mark Bittman's recipe from one of my favorite cookbooks.
.

.
Basic Pesto - Ingredients:
- 2 loosely packed cups fresh basil leaves, big stems discarded, rinsed and dried
- Salt to taste
- 1/2 to 2 cloves garlic, crushed
- 2 tablespoons pine nuts or walnuts, lightly toasted in a dry skillet or in the oven on a cookie sheet
- 1/2 cup extra-virgin olive oil, or more
- 1/2 cup freshly grated Parmesan or other hard cheese
- cooked pasta
.

.

Basil is the star ingredient in pesto, so make sure you use the freshest basil you can find.  I have lots of basil growing in pots on my deck so basil has been showing up in lots of summer meals lately.

.

.
1.  Combine the basil, salt, garlic, nuts, and about half the oil in a food processor or blender.
.

.

2.  Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually.  Add additional oil if you prefer a thinner mixture. 
.

.
When finished, the pesto will look like this:
.

.

Toss with freshly cooked pasta, top with additional nuts and grated cheese, and enjoy!

.

Pesto can be stored in the refrigerator for up to two weeks, or in the freezer for several months.

.

.

I've linked up to Tasty Tuesdays @ A Beautiful Mess.