This was my first time making pesto and I can't believe I haven't tried this before. Its so easy to make! Unbelievably simple and so delicious. There are many serving options with pesto including with chicken, vegetables, and pasta. I served the pesto over whole wheat pasta. I rarely make dishes that include pasta but this was absolutely delicious and worth the extra carbs. This recipe makes 1 cup of pesto and I am looking forward to using the leftover pesto as a dip for vegetables.
Recipe:
2 packed cups fresh basil leaves
½ cup extra-virgin olive oil
½ cup Parmesan cheese (optional)
1/3 cup pine nuts
3 garlic cloves, minced
Salt & pepper to taste
- Put basil, garlic and pine nuts in a food processor and pulse until everything is chopped.
- Add the olive oil and Parmesan and pulse again until smooth.
- Season to taste with salt and pepper
- Enjoy immediately or make a bigger batch and freeze leftovers.
A couple notes:
I used pine nuts but cashews or walnuts can also be used.
I used a food processor to chop and blend the ingredients but a blender can also be used. Be sure to use a spatula to clean the sides of the bowl occasionally.
The Parmesan is optional and I included in my pesto.
Extra pesto can be frozen and thawed later when you are ready to use.
Enjoy!
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