I can’t get enough pesto. Think about it… Basil? Good. Garlic? Good. Nuts? Good. Cheese? Good! (Name that show…) But really, the bright, fresh basil becomes salty and savory when combined with the garlic and parmesan. I would eat it on just about anything, but pasta pesto is a house staple around here. It’s also perfect on pizza in place of red sauce, or on sandwiches as a dressing. I’m hungry.
While you can certainly find pesto in just about any grocery store, the homemade version is so much better. Less oil, more flavor, and personally, I feel good knowing exactly what goes into what I’m eating. Keep it simple, right? Enjoy!
Makes about 1½ cups.
Ingredients
- ½ cup pine nuts
- ¾ cup grated parmesan cheese
- ½ teaspoon garlic powder
- 6 cups loosely packed basil leaves
- ¾ cup good olive oil
- salt & fresh black pepper
Method
First, toast the pine nuts in a small sauté pan over medium heat. No oil is needed here – just toast them dry. Let me just say, this is NOT the time to multitask. Take it from someone who burns the first batch 90% of the time. I’ll think I have time to set the table, or prep the other ingredients, and inevitably forget about the nuts until I’m wondering what that burning smell is. (Insert expletives here.) So, mind your nuts people! They should take about five minutes.
Then, in a food processor, combine the nuts, cheese and garlic powder. Side note – most recipes call for fresh garlic. I find that to overpower the other flavors, so I prefer garlic powder. Pulse until finely grated. Add the basil, and while the motor is running, slowly add the olive oil. Season with salt & pepper to taste.
