Basil Pesto
I’ve always been a picky eater and pesto was one of those things I had never been adventures enough to try. It was only after meeting my now fiancé, who seemed to live on nothing but pesto chicken pasta, that I thought what the heck. Now I don’t remember if this is true, but I swear his signature pesto chicken pasta was the first meal he ever made me and after that I was hooked. That was almost 5 years ago so recently I decided it was finally time for me to learn how to make my own homemade pesto. It’s quick, easy and tastes even better than the store bought stuff!
Basil Pesto
Ingredients
- 3 cups fresh basil
- 1/2 cup pine nuts
- 1 cup parmesan cheese, shredded or grated
- 1 clove garlic
- 1/2 tsp sea salt
- 1/8 tsp white pepper
- 3/4 cup extra virgin olive oil
Instructions
- Add oil ingredients with the exception of the extra virign olive oil to the bowl of a food processor. Pulse a few times until the mixture has been finely chopped.
- While the food processor is running slowly add the extra virgin olive oil. Continue until all of the olive oil is incorporated, being sure to scrape down the sides of the food processor, as needed.
- Use immediately or transfer the prepared pesto to an airtight container and store in the refrigerator.