If I have pesto sauce in my refrigerator, I know I can easily make something great at a moments notice - Shrimp Pesto Appetizer with Grilled Bread, Shrimp Pesto Pizza, Heirloom Tomatoes with Angel Hair Pasta and Pesto, Corn on the Cob with Pesto Butter... The list goes on.
Do yourself a favor, make a big batch of homemade pesto sauce this Summer while the basil is bountiful (read : cheap). Freeze it in an ice cub tray for perfect individual servings to use at any time.
4 cloves of garlic, peeled
1/3 cup of parmesan, grated or in chunks
2 cups of basil leaves
1/2 teaspoon of salt
1/2 teaspoon of pepper
3/4 cups of olive oil
For the pesto, start with a food processor or blender. Put in garlic and parmesan. Pulse until the garlic and parmesan is in fine pieces. Add in basil leaves, salt, pepper & olive oil. Continue to pulse until a green paste has formed. You may need to add more olive oil if you'd like it thinner.
Some of my favorite Pesto Recipes :
Heirloom Tomatoes with Angel Hair Pasta and Pesto
Corn on the Cob with Basil Butter
Shrimp Pesto Appetizer with Grilled Bread
Shrimp Pesto Pizza Recipe >>