My mom has always made the best pesto… whether we need to thaw it out of the freezer, or it’s freshly made in the fridge, it compliments any dish you place it with. To have a staple pesto recipe is key… here is what she starts with. Feel free to modify to your liking. Thanks Mom. 🙂
- 1 – 1 ½ packed cup fresh basil (washed and dried)
- ½ c. pine nuts (you can swap this out for almost any type of nut… walnuts, etc. depending on your preference)
- Garlic Clove
- Olive Oil
- Shredded Parmesan cheese
- Kosher Salt and Fresh ground pepper to taste
Pesto is all about personal preference. With your small food processor, start with adding your basil leaves with a tablespoon of olive oil. Blend. Add another table spoon or two of olive oil until you reach the consistency you like… add nuts and garlic, salt and pepper. Once all blended together, add the parmesan cheese. (You may need to add a little more olive oil as you go along to keep the consistency of the pesto.) Enjoy it on anything! I add mine to my chicken sandwiches during the week, and on my spaghetti squash or pasta for dinner. It’s delicious. As you’ll see… KBW added the pesto and some more fresh parm to her dinner last night… recipe to follow.