We Market and Cook!

This delicious recipe comes from the kitchen of Kimberly Page. Here's what she has to say:

I made this last night to pour over DeBoles gluten-free pasta and grilled chicken. I also threw on some sliced kalamata olives and sun-dried tomatoes. I used the new Ollo Australian EVOO - it's inexpensive, but bold and fruity.

Had it all with a lovely Zenato Pinot Grigio.


Food Network Basil Pesto:

Ingredients

2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
Directions

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.