Homemade Pesto

It’s that time of year when my basil plants are turning to weeds, which is definitely not a bad thing. I LOVE pesto and will eat it on pretty much anything. This recipe is basic, but delicious. Additionally, pesto freezes wonderfully and can be used throughout the winter in pastas, crostini, or soups.

Pesto Pasta

2 cups basil
1 teaspoon salt
2 garlic cloves
¾ cup olive oil
½ cup Parmesan cheese

Wash basil and set aside to dry.

Basil Leaves

Meanwhile, roughly chop the garlic and place in the food processor. Pour a small amount of the 3/4 cup of olive oil into the food processor and pulse to mince the garlic. Add the basil leaves, salt, and remaining olive oil and blend until smooth.

Basil

Finally, mix in Parmesan cheese and transfer to an airtight container.
Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s