Summer is coming to a close, but we're sharing an easy Pesto recipe so you can use up the last of your basil from the garden (or grocery store!). Pesto has only a few ingredients, but some of them can be expensive. Pine nuts are one traditional ingredient for Pesto, but we've substituted a few walnuts in place of so many pine nuts - I promise you won't be able to tell a difference!
- Rinse your fresh basil with water and shake. Pull basil leaves off the large stems, smaller stems can be thrown in.
- Place 2 c. basil, garlic, and nuts in a food processor. I'm using a 3 c. processor. It's small and will be packed but can still do the job! I'm using a single garlic clove because I found the mother of all cloves... use two if they're smaller.
- Pulse the processor several times until ingredients are just incorporated. Add in salt, pepper, and 1/4. c cheese. Pulse several more times to incorporate these ingredients.
- If you can, drizzle in the olive oil as you pulse. If your food processor doesn't have an opening, add the oil in three parts, mixing after each addition.
- Transfer the pesto to a bowl and add the remaining cheese. Mix in with a spatula. I like my pesto with a little cheesy texture, which is why we hand mix in the last portion. If you'd prefer your pesto to be a smoother consistency, just add all the cheese in the first addition. Check the flavor and add a sprinkle of salt or pepper if needed.
- Enjoy your pesto on fresh bread! Save any extra pesto by freezing in ice cube trays. Then throw a cube or two into veggies or cooking meat during your next meal!