Our basil is growing out of control, so I made some pesto yesterday. Today I ate it on Trader Joes lobster ravioli and it was delicious (of course I forgot to take a photo of the ravioli). Here is it on bread–it doesn’t look appetizing but believe me, it’s good.
I improvised the recipe. I used about a cup of fresh basil leaves, 1/4 cup of Parmesan cheese (bought a chunk and cut it into pieces), 1/4 cup of almonds (because pine nuts were about 4 times as expensive), salt, pepper, and olive oil. Just throw everything except the oil into a food processor, get it all chopped up, and then add the oil, about 1/4 cup, a little at a time. Taste it, and just add more of what you need (in my case it was more cheese and nuts, because the basil was so fresh and tasted so strong. So easy, so yummy. But it only stays good for a week in the fridge.