Pesto is one of my absolute favorites. There isn't much better than angel hair pasta with pesto, served warm or cold, though it also makes a great accompaniment for fish, chicken, or steak. My mom always makes a big batch with fresh herbs in the summer, and then freezes it in an ice cube tray over the winter. Just pop one out of the ice cube tray when you're ready for a serving, and get that fresh herb feeling while it's cold and snowy outside.
Basil Pesto
2 cups fresh basil
1/3 cup pine nuts, toasted and cooled
2 garlic cloves
1/4 cup extra virgin olive oil
1/2 cup Grana Padano Stravecchio (of course, fresh Parmesan always works, too)
salt and pepper, to taste
Directions
1. Pulse basil leaves, pine nuts, and garlic cloves in food processor until thoroughly chopped.
2. Slowly add oil into food processor, while food processor is on.
3. Add cheese and continue to pulse until mixture is blended.
4. Season with salt and pepper to taste.
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