Recipe: Fresh Pesto

April 05, 2011|By Jasmine Wiggins

I was trolling the grocery store last weekend looking for pesto. The kind that sits in a jar on the shelf kind of creeps me out and the fresh options were either nonexistent or too expensive. So, I thought, why not make it myself? Turns out it’s easy to make and takes no time at all! The flavor is also much fresher than what you can find on the shelf.


Pesto Recipe

4 C fresh organic basil, packed
1/2 C extra virgin olive oil
1/3 C pine nuts
1/2 C freshly grated Parmigiano-Reggiano
6-7 cloves garlic
1/2 tsp sea salt


1. Rinse the basil well, pull off any large stems, and dry well.
2. Add basil, pine nuts, cheese, salt, and garlic, peeled to blender or food processor.
3. Blend the ingredients together and slowly add olive oil while it is blending.
4. You may need less olive oil than 1/2 C, stop when you get the right consistency.


Use it right away or store in the refrigerator for a couple days. You can also freeze it.

If you don’t have a blender or food processor you can of course chop the ingredients by hand, it just may take a while. You may even end up with a better consistency.



 

Tip: Pesto is great on sandwiches, tossed with pasta, or spread on pizza  topped with mozzarrella and fresh tomatoes. It’s concentrated flavor so a little bit goes a long way.

Note: I love me some garlic. If you don't, you can use fewer cloves.

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