A simple basil pignoli pesto recipe, I love it on everything. It’s easy to make and versatile. A classic pesto recipe that goes well with so many things. Some of my favorites: a slice of crusty bread, pasta, tarts, fish, drizzled over steam veggies, on a grilled chicken breast, on a panini sandwich, or on a pizza. It’s said that the best way to make it is with a mortar and pestle but I think a food processor makes it faster and easier method when you are running around and if you don’t have one 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 process until smooth.
For the left over pesto, I like to add a little bit of olive oil over the surface of the pesto before putting the jar in the fridge. Then as I use the pesto I just add a little more every time to keep it from turning black.
There are so many ways to have pesto, what’s your favorite? I’d love to know!