Make an out of this world pesto with 5 fresh ingredients in about 10 minutes. Once you make it from scratch, you may never buy the jarred stuff again!
And it freezes well, too, so make extra to stock your freezer.
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Doesn’t that look delicious?! Hubby made that with this very batch of pesto. Shrimp scampi with pesto linguine. He styled the plate and everything. I can’t even begin to tell you how good it was!
My pesto saga starts in April or May when I bought a cute little basil plant along with some other herbs.
This is what it looked like.
This is what it looks like now!
It’s gone caraaazy!!! So much basil! What to do?! Make pesto, of course!
This recipe uses 2 cups of basil and, let me tell you, you can cram a lot of basil in 2 cups!
Our cast of characters. The pine nuts can sometimes be a little tricky to find. You can substitute walnuts but the flavor will be slightly different. And please use real Parmesan. You’ll notice the difference.
Start by placing the basil, garlic, and pine nuts into the food processor bowl.
Pulse until it’s coursely chopped.
While the processor is running, drizzle in the olive oil.
Stop the processor and add the Parmesan cheese. Pulse until the pesto is smooth.
Taste for salt. Some Parmesans are saltier than others. Add some to taste if you need to.
Tip: when using pesto on pasta, spoon on some of the cooking water. It will dilute the pesto a little and help it stick to the pasta.
Here are some other ways to use pesto:
- As a sauce for homemade pizza
- Mix equal amounts with mayo for a tasty sandwich spread like in my Caprese Grilled Cheese with Pesto Aioli
- Stir into salad dressing
- Toss it with veggies
- Spread on bruschetta
- Stir into soup
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