It’s Good Friday and the end of Meatless Friday for a while. To be honest, I’ve never made homemade pesto. Let’s just say it. Pine nuts are expensive. I happened to have some in the freezer, left over from the holidays. If we were having meat with this meal I suppose the cost would be comparable. Pine nuts have a lot more to offer though than meat and none of the bad stuff. Nuts are a little high in fat, but it’s good fat. The same goes for the olive oil.

Cook your spaghetti according to package directions.

  • 1 1/2 cups fresh basil leaves, packed
  • 1/2 cup Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 2 garlic cloves, minced
  • Salt and black pepper to taste

Add the basil and pine nuts to a food processor and pulse several times. Add the garlic and pulse. Slowly add the olive oil in a stream while the food processor is on. Stop and scrape down the sides. Add the cheese and pulse until blended. Add salt and pepper to taste. Serve with your pasta. Makes approximately 1 cup.

This is also good as a sandwich spread.