Pesto is really ugly...

...but it's as good as all get out!

Is it even possible to make pesto look pretty?  I tried.  I really did.  

In any case, basil pesto is simple to make and so nice to have keep on hand.  A dip for your bread or a spread on the top of your bare chicken.  

Here it is: 
Ingredients
2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese

Directions

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. 
2. Add 1/2 cup of the oil and process until fully incorporated and smooth. 
3. Season with salt and pepper. 
4. If you're using it immediately, go ahead and add all the remaining oil and pulse until smooth. 
5. Transfer the pesto to a large serving bowl and mix in the cheese. 
6. If you're freezing for later use, transfer it to an airtight container and drizzle remaining oil over the top. (Freeze for up to 3 months. Thaw and stir in the cheese.)

My pesto-painted Udi's bread...