Basil Pesto / Fresh basil is plentiful in many gardens and at farmers’ markets right now. It’s a good time to make a batch or two of basil pesto.
Basil pesto is so versatile. It can be used on pizzas, in pasta dishes, mixed with mayo for a sandwich spread, in soups, salads, in wraps, spread with butter over corn on the cob, as an ingredient in steamed mussels, and the list goes on. As any creative cook will attest, basil pesto is a good staple to have on hand.
If you have an abundance of basil growing in your herb garden, or otherwise at your disposal, making pesto is a quick, easy, simple way to process it for a multitude of uses. It takes very few ingredients but, fair warning, one key ingredient is very expensive – pine nuts. However, the recipe doesn’t take many, thankfully. I bought 1/4 cup to use in my recipe and it came to $2.65. Walnuts can be substituted for pine nuts.