Malia's Pesto

Malia's Pesto

(recipe given to me years ago from a family friend who said that whenever you give someone your recipe, you put your name in front of it. So--Dianna's Pesto is now my pesto! I've also tweaked it a bit: less oil/butter and more cheese)

• 2 c. fresh basil
• 2 T. pine nuts
• 2 T unsalted butter
• 1/3 c. extra virgin olive oil
• 1/2 cup Parmesan cheese (NOT the powder in the can!)
• 1/2 t. salt
• 2 cloves garlic
• black pepper to taste

Food process all ingredients and toss with pasta, put on sandwiches, etc. Can also be frozen. Typically you are supposed to omit the cheese in this case and then stir in some after it thaws. I've done both, and it's fine either way. Double or triple this and put some in the freezer. You will be glad for the quick dinner fix on a busy night next month.

I got this huge back of pine nuts at Trader Joe's for $2.99!!! I bought 2 and stuck them in the freezer (they go rancid quickly once opened, so just leave them there and use as needed straight from freezer).  Pine nuts are notoriously expensive. I usually pay more than that for a jar about a quarter of the size of this bag. Seriously. Another happy dance--this one in the middle of the store. Yep, nerd.

My favorite way to eat pesto--tossed with hot pasta, sundried tomatoes (or fresh halved cherry tomatoes if they are in season), and a few cubes of fresh mozzarella cheese. I also put shrimp in the dish this time, which was delish. You can top with grilled chicken breast (or slice it up), cubes of hard salami, or even saute some Italian sausage. Pesto is so versatile....start your imagination engine and have some fun!