Homemade pesto is so easy to make. All you need to do is throw a bunch of ingredients into a food processor. What really amazes me is that when you’re finished, the house smells like pesto, as if you had been cooking it over the stove.
Over the unusually warm summer, our basil plants really blossomed. We had more fresh herbs than we needed for garnish, so we made pesto with all the excess basil.
Pesto is good on just about anything. We use it on pizza, pasta, eggs, etc. And it stores well in the fridge and freezer.
- 2 cups packed fresh basil leaves
- 1/2 – 3/4 cup freshly grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Add basil, cheese, nuts, garlic in food processor and pulse until finely chopped. Taste to see if additional cheese is needed.
- Add in olive oil slowly with food processor on, until emulsified. Add salt and pepper to taste. Store in an airtight container in fridge (if using within a few days) or freezer (can be stored up to a few months).