Basil Garlic “Pestochurri”

I made some delicious soup and wanted to add something super fragrant with heat and a good vinegary twang.  All I had in the fridge was basil, so I made this sauce that’s a cross between pesto and chimichurri, hence “pestochurri”.  

Slather inside a grilled cheese, dollop a creamy Kuri Squash Soup, or drizzle over hot scrambled eggs in the morning for breakfast.  It’s a great staple to have in the fridge for any meal of the day and should keep for about 5 days.

Basil Garlic “Pestochurri”

Yield: about 1 cup

¼ cup raw pine nuts

1 ½ cup fresh basil

1 garlic clove

1/8 tsp red chili flakes

1/3 cup sherry vinegar

½ cup extra virgin olive oil – the good stuff!

½ tsp kosher salt

1.     In a dry skillet over medium heat, toast pine nuts until slightly golden.  Toss in the skillet every minute or so.  Keep an eye on them because they burn easily.  (If you have already-toasted nuts, you can skip this step.)  

2.     Once they are done, add them to a food processor with the remaining ingredients.  Blend until almost smooth.  If you want it a little chunkier, process for less time.

3.     Voila!  Enjoy.