Presto! …It’s Pesto

I love basil and homemade pesto is the best. However I usually don’t keep things like pine nuts in my pantry so through the years I have gotten sort of inventive with my pesto recipe.

This one includes:
3-4 cups Basil leaves
¾ to 1 cup Parmesan cheese
15-20 green olives with 2-3 teaspoons juice from the olive jar
Extra Virgin Olive Oil 1/3 to ½ cup (enough to reach the consistency that you like)
2-3 teaspoons minced garlic
1 can diced Italian tomatoes

Wash the basil, you want enough leaves to loosely fill the food processor bowl. Mince the basil.

Add olives/juice, garlic, parmesan cheese and mince again.

Stream olive oil in as you mince until the sauce is the consistency that you like. Add a can of Italian tomatoes with the juice. Mince again. You can season to taste but usually the olives make it salty enough without adding extra salt.

This sauce can be used on pasta, chicken, shrimp, or in meat sauce. It also freezes well if you happen to have any left over.