Basil Pesto

Basil Pesto

2 C Packed, Fresh Basil Leaves
1/2 C Extra Virgin Olive Oil
2 Cloves of Garlic, minced (roasted or raw – your choice)
1/4 t Salt
1/2 C Grated Toscano

This super-easy, traditional recipe uses basil, but feel free to use a mixture of greenery – tarragon, spinach, parsley – mixtures add a different element to your pesto dishes. I have also used Toscano cheese from Monforte, but you can use traditional Parmesan if you prefer.

Start by putting the basil, garlic and salt into a food processor. While those ingredients are processing, slowly add your oil. Voila! Pesto! From this point, you can freeze portions of your pesto – at home I use an ice-cube tray. If you are using it right away, add 1/2 cup of your grated cheese. I have left out toasted pine nuts, but feel free to add 1/2 cup into the processor before you finish.

For this wine and this recipe, the possibilities are endless! Spread this pesto on a flat-bread, and top off with your favourite goat’s cheese. Sear up some scallops, and warm up the pesto as a sauce. Cook up some fresh pasta and mix it in along with some grilled shrimp. Yum!

Wine Pairing: Vineland Estates Winery 2013 Sauvignon Blanc