I love pesto. Actually, my entire family does. And since it’s full of greens and good fat, we eat it regularly. Don’t bother with the jarred stuff, homemade pesto is the way to go. Luckily, making your own could not be easier.
- 2 handfuls of fresh basil
- 1/4 cup of good olive oil (I use organic olive oil from Trader Joe’s)
- 1 tablespoon of garlic infused olive oil (I use organic garlic infused olive oil from Trader Joe’s)
- handful of shredded parmesan
- handful of sliced almonds (you can use pine nuts or pepitas too)
- Blend all ingredients in a powerful blender or food processor. I use my Vitamix and the results are amazingly smooth.
- Store in the fridge in a jar or use it immediately.
It’s hard to go wrong with pesto – add it to pasta, veggies, poached eggs or use it as a topper for grilled chicken or fish. My kids love it on noodles. The recipe above yields enough for a pound of pasta, which means we have it for dinner and save plenty for leftovers. Just the other morning, Vera ate leftover pesto pasta for breakfast. True story.
I recently found that you can substitute spinach for half the basil and get a super great result. On Friday night, with my basil plant looking rather sparse, I used a 50/50 mix of spinach and basil. It was delicious and bit more mild of a flavor.
Are you a pesto lover? Have you ever made your own?