Really delicious with chicken. Must be made with fresh basil. . .
–fresh basil (1 cup, packed leaves, then chopped)
–minced garlic (1 tablespoon)
–pine nuts (3 tablespoons)
–extra virgin olive oil (3 tablespoons)
–salt and pepper (to taste)
1 – Pick the basil just before preparing pesto, or keep it in water. Place in a measuring cup, pack firmly, 1 cup. Then chop the basil.
2 – Place chopped basil in a food processor. Add minced garlic, and extra virgin olive oil, pine nuts, and salt and pepper. Pulse until relatively smooth.
3 – Serve room temperature.
–pesto sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.