Tuesday, May 31, 2011

How To Make Pesto

Pesto is a staple in my house...we eat it on sandwiches, in eggs, on burgers, on fingers, on toes.

Seriously...it's that good!

It helps if you have a basil plant but if you don't...buy some at the market.  No problema!  You'll also need pine nuts (I buy 'em already toasted at Trader Joe's because...well, why not?), grated parmesan cheese, garlic and olive oil.

Dump everything, except for the olive oil, into a food processor.  Or, if you want to buff up your arms you can use a mortar and pestle.

Me?  I like wimpy arms.


Pulse it all together.

Take a sip of Sangria.

(ok...you don't HAVE to do this step, but at the time I felt it was necessary for my emotional well being.)


Add olive oil and pulse again.


3 cups basil
1/2 cup grated parmesan (the good stuff)
1/2 cup pine nuts, toasted 
2 garlic cloves
pinch of salt
3/4 cup olive oil
Throw everything but olive oil into a food processor.  Pulse together until chunky.  Add olive oil and pulse again.  Store in the fridge for up to a week.


  1. We DO have a basil plant. In fact it is one of my and Evan's favorite things about summer. But can you believe I have never made pesto? E and I will have to mix some up!

  2. this reminds me of the times - maybe once a year for 3 years? - I actually borrowed your blender to make pesto. (forgetting that mine wasn't powerful enough?) But after watching Jamie Oliver pulverize with a mortar & pestle (which I have from our home in Bali), I'm ready for the challenge, ha. (check out BBC program, Greedy Italians - what a pair of characters)


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