There's somthing about the smell of fresh basil that always gets me thinking of pesto. Every summer I have at least three huge pots of basil growing on the balcony. During the winter months I'm reduced to purchasing "fresh" basil in the grocery store. This is a very expensive way to get basil so when I discovered that a local Asian market sold basil at "a dollar a bag" I now make bi-weekly purchases.
The best pesto is home-made pesto. I've tried (several times) the pre-made stuff from the grocery store and I've never liked it—I find that there's a "chemical" taste to it; something not natural.
Here's a simple recipe that I use. I always try to have some in my fridge. It's great for adding to sauces, sandwiches (with goat cheese and roasted peppers) or to have straight on pasta.
Pesto Sauce
2 cups fresh basil (packed)
1/4 cup of grated parmesan cheese (vegetarian variety)
1 cup of virgin olive oil
2-3 cloves of garlic (slightly chopped)
3 tbsp pine nuts
Blend all ingredients in a food processor until well mixed.
Store in the fridge, covered.
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