This basic and classic recipe for pesto is a good idea to have on hand especially when you have all that extra basil. You know, you bought a large container and only needed a few leaves. Well, in minutes you can have a wonderful sauce to add to a plate of pasta and, voilà, you have a meatless easy meal.
My son, Wes, loves a bit of pesto spread on bread before grilling a panini sandwich. Remember, a little bit goes a long way!
Make pesto bread instead of garlic bread (well, it really would be garlic bread with a bit of basil added), add to a salad dressing, or toss with steamed or roasted vegetables, or spread on grilled chicken or fish. If you like shrimp, give our Gnocchi with Shrimp, Asparagus, and Pesto a try! Enjoy!
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- 1 cup basil leaves
- 1 Tablespoon water
- 2 Tablespoons pine nuts,, toasted
- 2 Tablespoons grated parmesan cheese
- 2 teaspoons fresh lemon juice
- 2 teaspoons minced garlic
- 4 teaspoons extra virgin olive oil
- Put the basil, water, pine nuts, cheese, lemon juice and garlic (everything except the oil) into your food processor.
- Process until smooth, then scrape down sides of bowl.
- With the food processor running, slowly pour the oil through the food chute, this will emulsify the oil.
- Process until well blended.
- Homemade pesto can be kept in the refrigerator for 5 - 7 days.
- After making the pesto freeze in ice cube trays and use only the amount as needed. Keep in freezer for 3 - 4 months.
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