Anney Bussey

My Ode to Pesto

A dollop in soup, a smear on a plate. 

Pesto on pizza is really great.

Drizzled on vegetables, won’t leave you blue.

Spread on a panini is good too.

Toss it with pasta or grill it with meat

Its bright, nutty flavor makes it a treat.

In the garden, basil you’ll grow.

This pesto dish will make you crow.

Get out the blender, and add some nuts too

Because the fresh Parmesan makes my mouth drool

Ingredients

• 2 C Fresh basil leaves (no stems)
• ¼ C Pine nuts or walnuts
• 3  Cloves of garlic
• ½ C Extra-virgin olive oil
• ½ C Freshly grated Parmesan cheese

Directions

• Combine basil leaves, pine nuts or walnuts, and garlic in a food processor and process until very finely minced.
• With the machine running slowly, dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.