Pesto, in my opinion, is one of the easiest and tastiest spreadable dressings. It is, by definition, a mix of parmesan cheese, garlic, basil leaves, pine nuts, and olive oil. Don’t tell anyone, but I substitute other nuts and herbs with lack of loyalty that would shock a pesto purist. Be that as it may, my “pesto” is always a hit with Mister, and they all seem to compliment vegetables, meats, cheese plates or egg dishes.
The point is that you don’t need to adhere to this (or any other) pesto recipe as if it’s a baked French delicacy to turn out a worthy pesto sauce. Have a little fun, use what you have on hand and when it turns out something that is entirely yours and oh-so-delicious, take a moment to appreciate the utter perfection of your personal pesto.
When your finish basking in the green glow of your pesto masterpiece, you can store it for about a week in the refrigerator. If you don’t think you can eat it within a week, portion it out into ice-cube trays and freeze and use within 6 months or while fresh basil isn’t available.
PrintClassic Basil Pesto
This is the most delicious basil pesto recipe in the entire world. And, I’m being modest.
Ingredients
- 1/3 cup pine nuts
- 6 ounces fresh basil leaves, washed and spun
- 3 ounces parmesan cheese
- 2 cloves garlic
- 1/3 cup olive oil
- salt to taste
Instructions
- In a small skillet, warm pine nuts over high heat, stirring frequently until they begin to color and become aromatic. Remove them from the heat.
- Use a food processor or blender to puree toasted pine nuts, basil leaves, garlic, and olive oil.
- Add salt to taste and stir into pesto puree.
- That’s it! You’re done!
Notes
Use this condiment to season baked or steamed vegetables, egg dishes, poultry or whatever else you can think of. It goes with everything!!
Variations
Try using mint, other basils, cilantro or parsley as the seasons change.
Try using walnuts, cashews or almonds if you don’t have pine nuts on hand.
Pat Williamson
Thank you, will keep this close at hand!