A simple basil pignoli pesto recipe. I love it on everything. It’s easy to make and versatile. A classic pesto goes well with so many things. Some of my favorites: on a slice of crusty bread, with pasta, in a tart, alongside fish, drizzled over steamed veggies, atop a grilled chicken breast, in a panini sandwich, or on a pizza. It’s said that the best way to make pesto is with a mortar and pestle, but I think a food processor makes it both faster and easier. If you don’t have a food processor, a blender works too.
4 ounces fresh basil (about 4 cups)
1/2 cup toasted pignolis
1 cup grated Parmesan cheese
3 garlic cloves
1 cup olive oil
salt to taste (or about 1/4 teaspoon)
In a food processor combine pignolis, salt, garlic, and process until it is paste-like. Then add basil, olive oil, and the Parmesan cheese. Process until smooth.
To store any leftover pesto, I like to put it in a jar and add a bit of olive oil over the surface before putting it in the fridge. As I use the pesto, I just add a little more oil to the top to keep it from turning black.
There are so many ways to have pesto, what’s your favorite? I’d love to know!