Pesto is on my list of MUST HAVES to be lurking around in the bottom of the fridge, waiting for it’s opportunity to add some pizazz. Its a whiz to make (literally), with a handful of ingredients that you should have in the pantry any old day of the week. That sad looking bunch of basil you’re not quite sure what to do with, turn it into pesto and slather it on anything that tickles your fancy.
1/3 c lightly toasted pine nuts
1/3 c Parmesan
1 bunch basil
1/4 – 1/2 c olive oil depending on how thin or thick you like your pesto
2 cloves garlic
1/2 tsp salt
juice 1/2 lemon
Put everything, except olive oil, into a mini chop, food processor, blender or whatever kitchen gadget graces your domain and whiz. Add in olive oil to your desired consistency. Store in airtight container.
good on pizza, pasta, grilled cheese, dollop on meat, chicken, grilled veges… you name it, put pesto on it!
The Catskill Kiwi 
4 Comments
The amount I have to buy is always more than I need. It doesn’t last long so I’m always scrambling for something else to do with it. I often wind up throwing it away when it’s limp and starts to have black spots. Is it okay to make pesto when it has already started to spot?
Try it on the side with your scrambled egg…yummy!
the bunch of pesto i used to make this was pretty sad looking, all wilty, if it has a few small blackish bits, its okay, but if its all black then that’s headed to the trash… also if you have too much pesto, freeze in it ice cube trays and just pop out a “cube” as needed.
By headed to the “trash” don’t you mean headed to the “compost”? Also I like to try to buy the big bunches of basil that still have the roots on them. That way when I’m done I can plant them and hope to have more basil a few weeks later. Have had surprisingly good luck with that!
One Trackback/Pingback
[…] with olives, fresh oregano, garlic, crushed red pepper flakes on a base of ricotta and home made pesto, this had mozzarella and parmesan dumped all over it, before it met a 400F oven for about 25 […]