But in a twist of First World Suburbanite Problems fate, I have far too much produce for our family of two (plus Napoleon, who I'm confident would not eat basil, tomatoes or greens). Since I have the best basil crop I've had in years, I knew exactly how I would use these bottles of olive oil Bertolli sent me: pesto. Lots and lots of pesto. Preferable on crusty bread, but pizza will also suffice.
I already have my favorite whole wheat pizza dough crust proofing in the kitchen with visions of grilled pesto pizza dancing in my head.
Here's what will be the base of my summer-tastic pizza tonight.
Basil Pesto Recipe
1 cup basil
1/4 cup pine nuts
1 1/2 cloves garlic
1/4 cup Bertolli Extra Virgin Olive Oil
1/4 cup shredded Parmesan cheese
Wash and dry the basil and remove the stems. Place them in the small bowl of your food processor with the pine nuts and pulse until everything is finely chopped. Add the garlic and keep pulsing until everything is all chopped up.
With the processor running, stream in the olive oil and keep processing until smooth. Stop to scrape down the bowl as needed. Add the Parmesan cheese and blend again until smooth and incorporated.
Eat immediately, or refrigerate for a day or two. Use this up quickly to capture the flavor!