I remember the first time I saw Mom making pesto. I thought it looked disgusting, and wanted nothing to do with it. Mom ended up freezing most of the pesto. Then one day I got curious. I thawed out one of the cubes of pesto, and put it on my pasta and chicken as a quick meal before band practice (yep, I was a band nerd). From that day on, I was in love.
These days, I can’t get enough of basil pesto. Yes, it’s pretty high fat, but they’re good fats from you use the Extra Virgin Olive Oil and pine nuts. Everything in moderation, I always say!
Start out with a large amount of fresh basil– enough for about 4 cups of basil.
Rinse the basil. You don’t want bugs in your pesto!
Pick the basil leaves off the stems. You also don’t want stems in the pesto.
What a lovely sight!
You’ll also need about half a cup of fresh parsley. That’s the not so secret ingredient that most recipes don’t use.
You’re also gonna need to pull out your food processor. In go the pine nuts and grated Parmesan cheese.
Then the garlic.
Some Extra Virgin Olive Oil.
Then add in the basil and grind!
Until it looks about like this.
Don’t forget the secret ingredient!
It should then look like this after a minute or so. Make sure you do a little taste test!
Doesn’t that just look divine?!
Homemade Basil Pesto
What you’ll need:
4 c. fresh basil
1/2 c. parsley
1/2 c. pine nuts
1/2 c. grated Parmesan cheese
3-5 cloves garlic (depending on how much of a garlic-lover you are)
1 tsp. salt
1/2 c. to 1 c. Extra Virgin Olive Oil
Wash the basil and parsley, then pick the leaves off the stems. Set aside. Into the food processor, pour the pine nuts, Parmesan cheese, garlic, salt, and olive oil. Grind for about 10 seconds. Put in the basil leaves and grind until it resembles a paste. Put the parsley in and continue to grind . Add more olive oil and salt as needed. Enjoy!
Tips and Tricks:
If you’re like me, you’ll be tempted to put this pesto sauce on just about everything, from pasta to chicken salad. If you’re watching your figure, you can add a little water to pesto and mix in with pasta. If you’re not watching your figure, but just want to make the pesto last a little longer, you could either mix it with cream and use it as a sauce, or thin it out with more EVOO to make a salad dressing.
There you have it! I hope you’ll enjoy!