Easy Homemade Pesto

I woke up at 6:30 AM this Saturday and told my husband, “I need to make pesto!” I quickly did some hygiene, put my hair in a bun and headed to Price Cutter on E. Battlefield. Not all people wake up with that thought at 6:30AM, but I knew my basil plant needed a trim and I needed to take advantage of the fresh garden herb!

Whole wheat noodles, Parmesan cheese, and almonds..headed home and I was cooking up a storm by 8AM. This is an easy summer meal, perfect to pair with some grilled chicken or for a “Meatless Monday” option.

  • Ingredients
  • 1 cup fresh basil leaves
  • 3 cloves garlic, peeled
  • 3 tablespoons pine nuts ( I used almonds)
  • 1/3 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil

Directions:

  1. To make the pesto, combine basil, garlic, pine nuts (or whatever nut you choose) and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  2. Store in an airtight container in the refrigerator for up to 1 week. I put mine on whole wheat noodles but you can use it as a pizza topping, sandwich spread, whatever you like!

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