My husband loves pesto so I love to have it on hand to add to pastas, grilled chicken, veggies, or make pesto mayo to add to sandwiches. Making pesto is super easy. I use a food processor to make pesto instead of a mortar and pestle for the convenience.
Adapted from Alice Water's Recipe
Makes about 3 cups
Pick leaves from:
a bunch of basil, to yield about 2 cups of lightly packed basil
2 garlic cloves
1/2 cups of pine nuts
1/2 cups of Parmesan cheese
Put all the basil, garlic, pine nuts, Parmesan cheese, and salt in the food processor and pulse a couple times.
1 cup of extra virgin olive oil while pulsing mixture in food processor.
Adjust salt to taste
Please note: If you plan on freezing the pesto, omit the Parmesan cheese. Add when you are ready to serve the pesto. The cheese can change textures when you freeze it and I do not recommend it.
Keep an eye on the saute pan when you are toasting the pine nuts. They burn really easily! I usually stand by with a spatula and stir the pine nuts around 'til they are lightly toasted.
Toasting the pine nuts give the pesto a great flavor.
I always buy my olive oil at Costco! I love Costco for items I use all the time like olive oil.
Since I am freezing my pesto, I did not add any cheese to it. I put the pesto in a ziploc container and wrote a little note for myself so I know how much cheese to add when I'm ready to use it and when I made it. I will try to use it within 2 months.