I’ve been battling a cold/flu that’s been going around for over a week (and now I’m pretty sure I’ve contracted bronchitis as well), so this will have to be a quick post. I’m still getting my house in order after having to neglect it for so long.
When I was feeling strong enough, I whipped up a batch and put it in the fridge. I’m planning on making a second batch and freezing it for winter.
Pesto is very easy to make. Just throw everything into a blender or food processor and process until smooth. Once you’ve made it a few times, you don’t even need a recipe! Customize to your preferences.
Need ideas for how to use your pesto?
- * Parmesan Crusted Pesto Grilled Cheese from Two Peas & Their Pod
- * Pesto Pizza with Fresh Tomatoes and Mozzarella from foodiecrush
- * Ricotta and Pesto Bruschetta from Floating Kitchen
- * Baked Pesto Rigatoni from Pinch of Yum
- * Potato Gnocchi with Pesto from Taste
- 4 cups loosely packed fresh basil leaves
- 4-6 small (2-3 large) cloves of garlic, depending on how spicy you like your pesto
- 1 cup parmesan cheese (you can use freshly shredded or grated, whatever you have on hand)
- 1 cup nuts of choice (I used pecans and sprouted almonds, but you can use walnuts, pine nuts, pumpkin seeds, etc.)
- salt and pepper to taste
- 3/4 cup extra virgin olive oil