[E]very year, as the weather starts to heat up at the end of Spring, I buy a basil plant.  The abundant and hardy herb thrives in a colorful pot on our sunny windowsill and provides us with fresh basil all season long. I use large handfuls for fresh pesto, as an accent in summer tomato sauces and soups, and to add a fresh sweetness to Caprese salads and panzanella.

With Autumn slowly creeping in and our basil plant now on its last leg, I decided that the time had come to harvest the remaining leaves and make a fresh basil pesto. I combined the pesto with whole-roasted cherry tomatoes, pine nuts, and a dusting of Parmesan, all over whole-wheat spaghetti, for a flavorful, satisfying vegetarian dinner.

Simple Basil Pesto

2 cups fresh basil, packed
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
1/2 cup pine nuts
2 tbs fresh garlic, chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper

1. Add basil, Parmesan, pine nuts, garlic, salt and pepper to a food processor. Pulse to combine.

2. With food processor running, slowly add olive oil. Serve immediately with your favorite dish or store in a jar or air-tight container with a layer of olive oil on top for up to a week.

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4 Comments

1. 

   Angie@Angie's Recipes

   September 26, 2012 at 12:19 pm

   Simplicity at its perfection!

   Reply
2. 

   Cherine

   September 26, 2012 at 1:59 am

   This is so delicious!

   Reply
3. 

   Shumaila

   September 26, 2012 at 1:57 am

   Think I am going to make this tomorrow. Just made some fresh basil pesto the other day, and like the idea of serving it with whole roasted cherry tomatoes.

   Reply
4. 

   Julia

   September 26, 2012 at 1:42 am

   I love pesto! I usually make lots of it every year from the basil from my mother-in-law’s garden. Then I freeze it and use it throughout the year.

   Reply