The Classic Pesto Recipe, a must have for foodies around the globe. And there’s nothing like having a container of fresh pesto in your fridge! And with this simple and easy recipe, there’s no longer any excuse not to have pesto readily available. Side note: One of the greatest gifts I’ve ever received was an AeroGarden. This portable herb garden has been a god send when it comes to adding fresh herbs to recipes – and they’re on sale right now too! Anyways, this isn’t an ad by any means. I just know that pesto takes a lot of basil to make, and I for one (at times) can be lazy. So trekking to the grocery store to purchase bushels of basil, is not always a top priority. ANYWHO! Back to the classic pesto recipe. This recipe is quick, easy and can go on top of pretty much anything. Salads, chicken, sandwiches, seriously – the list goes on and on. In fact, give this pesto a whirl on this ravioli recipe!
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Classic Pesto Recipe
- Total Time: 15 Mins
- Yield: 8 Servings 1x
Ingredients
- 4 cups of basil
- 5 cloves of garlic
- 4 Tbs pine nuts
- 1 cup extra-virgin olive oil
- 3/4 cup grated parmesan cheese
- Pinch of kosher salt
Instructions
- Pulse basil and pine nuts in food processor
- Add grated parmesan and cloves of garlic; pulse to blend with pine nuts and basil.
- Slowly add olive oil while the processor is running (this ensures the pesto will come out smooth, and the oil stays intact)
- Once processor has stopped, scrape sides and add salt
