perfect pesto…

26 Sep


Man I love this green goop!  So mega easy to whip up in a food processor and makes anything super tasty.  It’s my lazy go to when I’m making rice, pasta, chicken or veggie dish.

As long as you have some good quality basil, garlic and olive oil, you can make this batch lickity split and freeze the rest for a later date.

Here’s the recipe!

What you need!

9 ounces fresh sweet basil
3 red russian garlic cloves
3/4 cup parmesan cheese
1/2 cup pine nuts
3/4-1 1/2 cups of olive oil
lemon juice
salt and pepper

What to do!

  1.  If you’re fortunate enough to have a large food processor, you can do this all at once, but I have only a wee 3 cupper.  First toast the pine nuts in the oven for 6 minutes at 350 degrees.  Toast them enough to be golden but not too far over or else when you blend them in, it’ll make the lovely green pesto…well…brownier.


2.  Put in the toasted pine nuts and garlic and whirl with some olive oil until it becomes a paste.

3. Next put all the clean basil in your processor and pulse with drizzles of more olive oil.  The final thickness is entirely up to you, I like it to be the consistency of really thick yogurt.  Eyeballing is entirely ok here.


4.  Add in the rest of the ingredients including the parmesan cheese, lemon juice, salt and pepper.  I like adding lemon juice because it balances the fattiness of the pesto.  Adjust everything to taste.  I tend to make mine a smidge saltier because I know I’m going to be tossing it with foods that are more mild.


5.  Keep blending until it as smooth as you like, adding olive oil until you get the thickness you prefer.  This batch will fill two ice cube trays plus a 1/2 cup.  Put it in the freezer and once frozen, you can pop the cubes into a freezer bag for future use!  Enjoy!


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