Homemade Pesto
Easy and delicious. Perfect for drizzling or cooking into other recipes.
Equipment
- Food processor
Ingredients
- 1 cup fresh basil de-stemmed and moderately packed
- 1.5 Tbsp pine nuts
- 1 clove garlic large
- ⅓ cup extra virgin olive oil
- ¼ cup parmesan cheese grated or crumbled
Instructions
- In your food processor, add garlic, pine nuts, and basil. Pulse until finely minced.
- While pureeing on low, or pulsing, gradually drizzle olive oil into the mixture.
- Once thoroughly mixed, add parmesan and pulse until just combined.
- Refrigerate for 1-2 weeks, or freeze.
Notes
- This recipe makes the perfect amount of pesto for my Chicken Pesto Pasta, however when the basil is ready to be harvested, I usually multiply this recipe by two or three, which also improves the performance in the food processor.