Tortellini with Homemade Pesto

When I was a kid, my mom served pesto and we all hated it! My dad called it "pissto." Wouldn't you know, however, that tastes change and I love it now. However, I hate when you buy some from the store and its too oily. I knew if I made my own, that it could be just the way I want. Plus, isn't homemade always better. I found the recipe below on another cooking blog and it was super easy. I used the bowl attachment for my hand blender instead of a food processor (because I don't have one) and it worked beautifully. Also, nothing compares to the fresh taste. Once the pesto hit the hot tortellini, tons of flavors and smells were released into the air. I did add an extra garlic clove over the recipe, because we LOVE garlic. It did take a whole three packages of Basil, so I have to do a price comparison -- or buy a basil plant!

Fresh Basil Pesto Recipe

From Elise.com

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts (I used walnuts -- they are cheaper)
  
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Procedure

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.