Pesto is great on pasta, in wraps, as a spread for crackers, etc. You can even put a little in a decorative jar, tie it off with a ribbon and give as a hostess gift! So, everyone should have a pesto recipe in their repertoire. If you don’t, this is a great one to fall back on.
- 2 cups packed heavily fresh Basil leaves, chopped coarsely (remove main stem vein if desired)
- 1/3 cup pine nuts (pignoli)
- 1/3 cup extra virgin olive oil
- 2 – 4 garlic cloves, minced (depending on how much you like garlic)
- 1/4 cup grated fresh Parmesan cheese
- Salt to taste
- Place all ingredients in a small food processor, you could even use a coffee grinder. If using a grinder, add the pine nuts and garlic first, and grind.
- Add olive oil, basil leaves (in batches), salt, and Parmesan cheese. Grind well.
- Stir frequently to get all the leaves to move down to the blade.
Recipe makes about 1 cup of Pesto.
- Pesto can be frozen. A great way to do this would be to divide the recipe into small containers (4 oz size works well) and freeze. Move to refrigerator to defrost.
- Making Pesto is not rocket science. If you add/subtract a little more or less of any ingredient, it will still taste good. You could also experiment with different types of nuts (walnuts are a good choice) as well as adding other ingredients, such as tomato, roasted red peppers, etc.
- Basil leaves tend to turn dark where they are torn or cut, and also after made into Pesto, so don’t worry – it’s normal, and they are still good.
We’d love for you to share your favorite Pesto recipes and/or uses below!