There is nothing better than Homemade Pesto. Toss in pasta, garnish soups, brush on grilled chicken or use in homemade vinaigrettes. This is a very simple homemade condiment that will make any recipe pop when added.
It’s always worth it to create your own ingredients instead of buying them. You can control what goes in your food and you know there are no preservatives.
Whether you’re making my recipes or making your own, it only takes a few minutes to prep this and it keeps up to a week in the refrigerator or 3 months frozen. I like storing in mason jars to eliminate any air that will oxidize your pesto. You can even freeze pesto in an ice cube tray and use it a cube at a time.
Homemade Pesto
8 November, 2012
: Makes 8 Ounces
: 5 min
: 5 min
: Easy
Ingredients
- 3 cups packed Basil
- 1 cup Parmesan, grated
- 1 clove Garlic, minced
- 1 ounce Pine Nuts
- 1/2 cup Olive Oil
- 1/2 teaspoon Kosher Salt
Directions
- Step 1 Add basil, Parmesan, minced garlic and pine nuts in a blender or food processor and blend together. While the blender is running slowly drizzle in olive oil until you reach a smooth consistency. Season with kosher salt.
- Step 2 Store in an airtight container for up to two weeks in the refrigerator. Freeze for up to 3 months.
Savor and Enjoy!
