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!
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!!!!
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