Pesto
Pesto
Pesto is a sauce that can really do it all. You can use it as is to make a quick pasta dish with in, liven up an alfredo sauce or use it on pizza. Change your mornings up and fry and egg in it. Use it as a spread on your sandwich or wrap. Or drizzle it on top of pretty much anything and make it that much better. It’s fresh from all of the herbs, the raw garlic brings some heat, it’s nutty and it gets a punch of umami from the parmesan cheese.
What you’re going to need
- Basil
- Parsley
- Chives (Optional)
- Garlic
- Pine Nuts or walnuts are a great substitute
- Parmigiano Reggiano or parmesan cheese
- Lemon
- Olive Oil
This is a recipe where you just dump everything into a food processor or blender, give it a blitz and you’re done. It’s extremely flexible and forgiving too. I love to throw chives in when I have them or any soft herb that’s on it’s way out in the fridge. You can substitute walnuts for pine nuts and add in red chili peppers to bring more heat. Have fun with it and make it your own!
How to store
- Store your homemade pesto in an airtight jar for up to 7 days in the refridgerator.
- Freeze it into ice cubes and pop them out as needed! (Perfect for those end of season herbs in your garden)
Equipment
- Food Processor or Blender
Ingredients
- 1 Cup Basil packed
- 1/2 Cup Parsley packed
- 1/4 Cup Chives optional
- 2 Garlic Cloves chopped
- 1/4 Pine Nuts or Walnuts, toasted
- 1 Lemon juiced
- 1/4-1/2 cup Olive Oil to desired consistency
- Salt & Pepper to taste
Instructions
- Add everything into your food processor along with 1/4 cup of olive oil and blend. Remove the lid, scrape the sides down, place the lid back on and blend again. Drizzle in more olive oil to desired consistency. Season with salt and pepper to taste.
- Place in an airtight jar and store in your fridge for up to 7 days.