Presto Pesto


Presto Pesto
  So I have a confession to make…I am an incredibly picky eater.  However over the past 8-10 years (really ever since I started dating Sean) I’ve been broadening my horizons.  Why since I started dating Sean?  Mostly it began because I didn’t want to be rude when he or his parents kindly provided me with a meal.  But luckily I realized that my pickiness was really just me being too judgy about food so I became much more willing to try new things…and liked them!  Anyways, before we went to Italy I had never knowingly had pesto…I know, crazy right?  Of course after I had it, I couldn’t get enough!  So after we got back I began figuring out how to make it happen in my kitchen.  Turns out it is actually super easy and only takes 5 minutes!  Most pesto recipes contain the same 5 ingredients: basil, olive oil, pine nuts, garlic, and parmesan cheese.  Everyone has their favorite ratios, but I like to fiddle with mine to give it a little extra oomph.  So without further ado, here it is…my pesto.
  • 2 cups fresh basil
  • 7 cloves of peeled garlic
  • 1/4 cup + 2 tbsp pine nuts
  • 1 cup freshly grated parmesan
  • 2/3 cup olive oil
  • Salt and pepper to taste
Dump everything into a food processor and zip it a few times and voila!
Let's Mix!
They say you can store in the fridge for up to a week in an airtight container, but I normally just freeze it in an ice cube tray to use later.  It makes it super easy to pop a few pesto cubes out to give a recipe something extra or to toss into a bowl of rice or pasta.  YUMMY!!!!

Texture 2

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