Pesto for Noodles, Chicken, Potatoes & Veggies
This simple pesto recipe is easy. The part that takes the most time is picking and cleaning the basil leaves.
- 2 c. fresh basil leaves
- 2 cloves garlic
- 1/4 c. pine nuts
- 2/3 c. Extra Virgin Olive Oil (EVOO)
- 1/2 c. Parmesan Cheese, shredded or grated
Put all the ingredients in a blender or food processor and blend it up for dinner tonight!
If you want to keep some pesto sauce in the refrigerator for about a week, don’t add the cheese in the first blending. Blend up the basil, garlic and nuts with 1/2 cup of EVOO. Transfer sauce to container and carefully pour remaining oil on top to cover the pesto. You want to keep air off the sauce as it will turn an unappetizing black color.
When you want to use the sauce stir in the cheese and you’re ready to eat!
Pesto can be kept under oil in the refrigerator for one week. To keep it longer, freeze it before adding the cheese.
For individual portions, freeze in ice cube trays and then transfer the pesto blocks to zip bags or freezer containers.
Make this recipe the way you like or alter to the ingredients you have on hand. We substituted walnuts for pine nuts.
Sorry, I didn’t get a photo of the meal before it was all gone. I guess I was excited to eat it. Yummy it was!
Tip: Pick the basil leaves before the plant flowers for the best taste.
Alternatively, pinch off the flower buds so the plant won’t flower before you’re ready to use the leaves in the kitchen or for making pesto sauce.