Peace, Love & Pesto

Side Dish

Aug 2

Forget store-bough jars. This quick 5-minute green gold sauce delivers amazing flavor with just a few ingredients and a simple pulse of your food processor.

Turn a bunch of fresh basil into pure culinary magic in your own kitchen. Toss it with warm pasta, spread over crusty bread, or drizzle it as the ultimate finishing touch.

What Is Pesto?

Originating in Genoa, pesto is an uncooked sauce of basil, olive oil, pine nuts, garlic, Parmesan, and salt. Its name comes from prestare (“to pound”); traditionally it’s made with a mortar and pestle, which many say yields superior flavor. Try it if you have one.

How to make basic pesto — Ingredients

Basil: use fresh, vibrant leaves; discard stems.
Olive oil: extra-virgin for best flavor.
Pine nuts: soft, oily; use sparingly and fresh.
Garlic: firm cloves without sprouting.
Parmesan: freshly grated for best savory depth

The Simplest and Most Delicious Process Ever!

Ingredients

2 cups packed fresh basil leaves, washed and dried

1/4 cup pine nuts

1/2 cup freshly grated Parmigiano-Reggiano

2–3 medium garlic cloves, peeled

1/2 cup extra-virgin olive oil

1/2 tsp fine sea salt freshly ground black pepper

Instructions

In a food processor, combine basil, salt, pine nuts, and garlic. Pulse until coarsely chopped.
With processor running, slowly pour in olive oil until smooth and emulsified.
Stir in the cheese and a little black pepper (or pulse once). Taste and add more salt if needed.

THAT IS IT!!!!

Let’s Store it!

Pesto will last 1month in an airtight container in the fridge, or up to 8 months in the freezer. Tip: I love freezing leftover pesto in ice cube trays so I can pop out a single serving any time I’m craving a quick and easy bowl of pasta.

Nutrition Info:

Per Cup

Calories 1493

Fat150 g

Sat. fat 28 g

Sodium 883 mg

Carb. 8g