The basil is growing beautifully and although we've been using a few leaves here and there for some regular recipes, I figured it was time to use it for something that would use up a substantial amount of the proliferating herb. Of course, nothing uses basil like pesto. Classic pesto always comes across a little harsh for me, so when I found this creamy version concocted by chef Rocco DiSpirito in Mike's Runners' World, I thought I'd give it a go.
-2 cups basil
-1/2 cup Parmesan cheese
-1 cup sour cream
-2 tablespoons pine nuts
-3 cloves of garlic
-small handful flat leaf parsley
-salt and pepper to taste
In a food processor (I rock the magic bullet), combine all the ingredients and pulse until smooth and creamy. This recipe makes enough pesto for 3/4 to 1 pound of pasta
