Basil Pesto

This is adapted from Everyday Italian by Giada De Laurentiis and is my go-to pesto recipe. It’s not overly garlicky and makes enough for 1 cup of pesto. It’s easy to double and freeze the extra (I freeze pesto in ice cube trays, then put the frozen cubes into a baggie in the freezer, popping out 2-3 for a pasta dish or 1-2 for pesto chicken or sandwich spread as needed). Italian food is all about simple fresh ingredients, so buy the freshest and best (avoid the parmesan cheese that is on the shelf with the dried pasta and instead buy a block of aged parmesan or store-grated parmesan in the refrigerated section).

  • 1 bag of Slopeside Italian Basil
  • 1/4 cup of pine nuts
  • 1 medium sized garlic clove, roughly chopped
  • 1/2 tsp salt
  • pinch of pepper
  • ~1/2 cup of olive oil
  • 1/2 cup of grated Parmesan cheese

First, toast the pine nuts. Place them in a warm skillet over medium heat for 2-3 minutes, shaking lightly. Once the nuts start to brown, give them 30 more seconds, moving them continuously so they won’t burn. Place the nuts into a food processor. Add the basil, garlic, salt, pepper, and cheese on top and ~1/4 cup of olive oil. Process for 30 seconds, then scrape down the sides and repeat. Add more olive oil and continue to blend until smooth. Taste for salt and add more as needed. Use immediately or freeze as above. If storing in the fridge before use, place in a jar and add a tablespoon of olive oil to the top of the pesto, so it won’t brown.