Pesto

Prep Time: 15 mins | Cook Time: 0 mins | Course: Dinner | Serves: 6 

Fresh basil pesto with pine nuts or walnuts, asiago cheese, olive oil, and butter, and the perfect saltiness. Pesto is perfect on pasta, in sandwiches, with tomatoes and mozzarella, on salads, and pizza; and can be frozen for later use; I love to reuse these dumpling containers for freezing small portions (pictured below). Inspired by Susan Branch in her cookbook Heart of the Home.

3 cups basil

1 cup pine nuts or walnuts 

3 cloves garlic 

½ tsp salt

Pepper, to taste 

¾ cup Asiago cheese or Parmesan, cut into small chunks 

¼ cup butter, cut into tablespoons

¾ cup olive oil

In a food processor (or blender), add the basil, nuts, garlic, salt, pepper, cheese, and butter. Pulse a few times until everything is broken down and into small bits, then add the olive oil and process until smooth (or leave some texture if you prefer).