Pesto

I’m not sure what it is but I have a thing for Pesto. I absolutely love it. I love it on crostini, in sandwiches, on salmon, in pasta and even just off the spoon. My son loves spreading it on his wraps then adding the meat. There are infinite things to put it in and on. What’s your favorite way?

During the holidays I make a gorgonzola and brie torte that is laced with pesto in between the layers. The flavor is deadly, not to mention a heart attack waiting to happen.

For those of you that enjoy pesto as well but have never attempted to make it here is the recipe that I use. It’s very simple and delicious!

Don’t forget to share with me your favorite way to eat pesto.

Print Recipe

Basil Pesto

Yield: 2 1/2 cups

Prep Time: 15 minutes

Total Time: 15 minutes

Basil Pesto is a condiment so simple to prepare that when added to dishes transforms them into something spectacular!

Ingredients:

• 2 cups Basil leaves (rinsed and patted dry)
• 3 tablespoons Pine Nuts
• 1 clove Garlic
• pinch of Sea Salt
• 1/2 cup plus 3 tablespoons grated Parmigiano-Reggiano cheese
• 1 1/4 cups extra-virgin Olive Oil

Directions:

1. In a food processor, place pine nuts, basil, garlic and sea salt and process to a paste.
2. Add the cheese and drizzle in the olive oil.
3. Store in a jar. Can top with a bit of oil.

Note: I like it best when it's had a couple hours for the flavors to meld in the refrigerator.