Basil and Olive Oil Pesto

Basil and Olive Oil Pesto… Vibrant, fresh, and simple!

Traditionally this delicious sauce was made with a mortar and pestle, but now thanks to modern technology, it can now be made in just a few moments with a food processor.

Fresh, homemade pesto can be used as a simple marinade or sauce for so many different dishes! Meat, vegetables, salads and sandwiches are just a few meals that can be elevated all thanks to this flavorsome sauce.

Homemade pesto is also much easier to make than you may think, and it tastes world better than store-bought jars. Nothing beats the color and flavor of freshly made pesto!

This week we are sharing our Basil and Olive Oil Pesto recipe, that we typically eat with spaghetti. It is quick to make, keeps well in the refrigerator, and is a simple addition to your weeknight meal plan. 

TIP: To save even more time, you can make your Pesto in bulk and freeze the leftovers. Simply pour the remaining pesto into ice cube trays and place in the freezer for about 2 hours. To save space in your freezer, once the cubes have frozen, you can remove them from the trays and store them in a resealable bag until future use.

Basil and Olive Oil Pesto

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Category

Pasta

Servings

4

Ingredients

• 1/2 cup pine nuts

• 2 garlic cloves

• 6 cups loosely packed basil leaves

• 1 tsp salt + more for cooking the pasta

• 3/4 cup extra virgin olive oil

• 3/4 cup grated parmesan 

• 1 lb dry pasta of choice

Directions

1. Bring a pot of water to boil. Add a generous amount of salt (water should taste almost like the Ocean!) 

While water is boiling - make pesto:

1. Lightly roast pine nuts in a dry pan until golden

2. Let them cool, and then place the pine nuts in a food processor. Add garlic, basil, and half teaspoon salt

3. Start blending, and add the olive oil gradually through the opening at the top until incorporated and you have a consistent moist paste

4. Remove from the food processor into a bowl, and hand mix in the grated parmesan, adding more salt if needed

5. Cook pasta to al dante. Drain, but reserve 1/4 cup of cooking water

6. Mix the pesto with the pasta, adding a bit of water if needed. Top with a swirl of olive oil and more shaved parmesan