Buttery Garlicky Basil Pesto

This pesto by Colu Henry is one of my all time favorite things on the planet. I could eat it right out of the bowl with a spoon. The best thing about pesto is that it is SO VERSATILE! You can use it as a pasta sauce, pizza topping, dipping sauce, salad dressing, roast veggies in it etc. etc My favorite thing to do with pesto this is pour it over gnocchi and serve on top of whipped ricotta. My second favorite thing to do with this pesto is use it as a sauce for pasta salad. My third favorite thing to do with this pesto is TELL YOU ALL ABOUT IT BECAUSE IT CHANGED MY LIFE.

what you need:

• Kosher Salt
• 4 cloves garlic (original recipe calls for 2 cloves but I always double garlic because I am a monster)
• 2 cups lightly packed basil leaves
• 2 T pine nuts
• ½ cup olive oil
• ½ cup FINELY grated parmesan
• 4 T unsalted butter, room temp (make sure it is SOFT)
• Freshly ground black pepper
• special equipment needed: food processor

what you need to do:

• In a food processor, combine garlic, basil, pine nuts, oil, and small pinch of salt.
• Pulse until it is a bright green paste.
• Transfer paste into a bowl and fold in the cheese (cue David and Moira Rose gif) and softened butter until all combined.
• Season with salt~n~pepper to your taste.
• Toss with your favorite pasta or spread it on crostini or use as a salad dressing or marinate your chicken in it. I don’t care how you eat it, seriously.