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Making Your Own Pesto

I’m a huge fan of pesto, on pasta of course but it’s also great to include as a seasoning for cooking veggies, protein and even in salad dressing. I don’t like it overwhelmingly garlicky I like it to have a nice balance, I like to add a little parsley but it’s optional, here’s how I do it:


Ingredients

2-3 cups of basil leaves, young basil with smaller leaves comes out better but use what you can find

1 cloves garlic

fresh grated black pepper

pinch of coarse salt

1/3 cup grated Parmesan cheese Ive tried vegan Parmesan works well

1/4 cup toasted pine nuts

small bunch of parsley (optional)

1/2 cup extra virgin olive oil, approximately


Pick and rinse your basil leaves pat dry with paper towels. Fill a blender or food processor with the basil and garlic. Toast your pine nuts in the oven or a dry skillet till they are golden brown, add to blender then add the oil, parsley and pulse till everything is incorporated, if too thick add a little more oil. Pour into a glass container, add your cheese then I like to add a little more oil on top to conserve it, use immediately or store in the refrigerator for about a week or freeze what you don’t use.



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