- Laura Cognetti
I love basil pesto, but I don't usually eat it out since I am allergic to pine nuts. There are a few nut free brands out there which I do enjoy, but nothing beats homemade. I walked outside this morning and noticed that my basil plant had exploded - so what better to do than make pesto? I also have made and posted a recipe for tomato bruschetta, check that one out as well. One of the things that makes pesto so great is how versatile it is. You can serve it as a dip on a charcuterie board, with pasta, on a flatbread, or a spread for a sandwich. This pesto recipe is super simple, but very flavorful!
Note: If you are saving this for later, add a couple of squeezes of lemon at the end this will help preserve the color.
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Start by gathering up your ingredients. I pick my basil leaves right into a glass measuring cup so that I know when I hit two cups. You want to make sure that you are two cups after you push all of the leaves down. Rinse them well and pat dry.
In your food processor, place two garlic cloves and kosher salt. Pulse until garlic is well minced. Add basil leaves, and set on high until well combined. Turn food processor down to low and stream in olive oil. Add grated parmesan cheese and pulse on low.
Serve with bread or toss over fresh pasta and enjoy!
2 cups packed fresh basil leaves
2 garlic cloves
¾ cup grated parmesan
1/3 cup olive oil
¼ teaspoon kosher salt
1. Rinse basil leaves and pat dry.
2. Place salt and garlic cloves in food processor and pulse until garlic is well minced.
3. Add basil leaves and turn on high until well combined.
4. Turn food processor on low and stream in olive oil. Add parmesan and pulse to combine. Enjoy.
Note: If needed scrape down sides of the food processor bowl and pulse a few more times to make sure ingredients are uniformly combined.