A few weeks back I found myself with a lot of extra basil so what did I do? Made pesto of course! I found this simple recipe on Cookie & Kate that had lots of tips for substitutions, storing, and how to cook with it. Homemade pesto is really so delicious and easy, and adding it to some warm pasta with veggies it makes a tasty and healthy dinner for those nights when you just can't be bothered to put more effort into it :) Enjoy!
Simple Basil Pesto
Ingredients
1/3 cup almonds {or raw pine nuts, walnuts, pecans, or pepitas}
2 cups packed fresh basil
1/4 cup grated Parmesan cheese
1 Tblsp lemon juice
2 cloves garlic, roughly chopped
1/2 tsp fine sea salt
1/2 cup olive oil
Instructions
1. Combine basil, nuts, Parmesan, lemon juice, garlic, and salt in a food processor or blender. With machine running slowly, drizzle in olive oil. Continue blending until well mixed and desired consistency, scraping down sides as necessary.
2. Taste and adjust seasonings accordingly.
3. Store leftovers in refrigerator, covered, for up to one week.
4. To use with pasta: before draining pasta, save about 1 cup pasta water. Toss pasta with pesto and a few splashes of pasta water to desired consistency.
Makes 1 cup pesto
adapted from cookie & kate
xoxo,
stephanie marie
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