I have a really simple recipe to share, it’s embarrassing how easy it is. However, sometimes it’s good to go back and re-learn a simple recipe! Maybe I will help remind you that you should stop buying pesto at the store. Ok? Stop it. You control the ingredients in this recipe. You don’t even need to follow my recipe exactly, change whatever you like! swap out basil for arugula or spinach. Change the cheese to romano, use walnuts instead of pine nuts. Fine! I don’t care. Ok I do…tell me if you find something that works well together!
My favorite way to use pesto is on a grilled cheese sandwich but there is a lot you could do. Pesto can be used instead of mayo on sandwiches, tossed with hot pasta, layered on pizza instead of tomato sauce, Use it as a marinade for chicken before throwing it on the grill, and a lot more! I don’t know, Google it!
- 2C fresh basil, packed
- 1/2C freshly grated parmesan-eggiano cheese
- 1/2C extra virgin olive oil (add in slowly, you may want to use less)
- 1/3C pine nuts (also called pignolia)
- 3 garlic cloves, minced
- Salt & Pepper to taste
Combine pine nuts and basil in a food processor fitted with a steel blade. Process for a few seconds. Add in the garlic and process 25-30 seconds. With the processor running, slowly pour in olive oil and process until pesto is finely pureed. Add in the cheese and puree for about a minute. Add in the salt and pepper to your liking, mix and serve immediately or store the pesto in the refrigerator or freezer until ready to use.
Gotta run! Enjoy.