Sauces

Basil Pesto

Our kids named this the “Besto Pesto” because they think it’s, well, the best pesto!

Who am I to argue?

It’s a quick, simple version of Italian basil pesto that you can make yourself in minutes

And it really is the “besto”

There are many jarred pestos available in the supermarket, but once you see how easy this is to whip up and once you taste how good this pesto is, you’ll never even consider buying store bought!

Start with 1/2 cup pecans, 1/2 cup of parmesan cheese and about 3 oz fresh basil ~ about 2 cups

You may ask why I use pecans instead of the traditional pignoli (pine) nuts…

Pignoli nuts are extremely expensive.  Tasty, but pricey.  So, I substitute with less expensive pecans, which also have a soft texture and work well in this pesto

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In a food processor, pulse the nuts until finely blended

Don’t over pulse – you’ll make nut butter!

Next, add in the Parmesan cheese and pulse until incorporated with the nuts

Top with the fresh basil and, you guessed it, pulse some more

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This will form a thick paste.  It’s a good idea to scrape it down from the sides at this point before you add in the oil

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With your food processor running on low, slowly add in a stream of good quality olive oil ~ about a 1/2 cup

 

Now for some seasonings… add in a teaspoon each of kosher salt, black pepper, garlic powder and onion powder.  A spice blend we fondly call Everyday Seasoning

 

 

Drizzle in a tablespoon or two of warm water just until the pesto is the desired consistency

 

Try not to eat it by the spoonful, save some for your family

You can’t tell me this isn’t simple.  And I know you can’t tell me this isn’t a deliciously fresh tasting basil pesto

Try this Basil Pesto in pasta dishes, as a spread on a crusty baguette or a dip for roasted veggies!

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Enjoy!

Simply Sundays! ~ Basil Pesto

  • Servings: 1 1/2 cups pesto
  • Difficulty: Easy
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Ingredients

1/2 cup pecans

1/2 cup of parmesan cheese

3 oz fresh basil ~ about 2 cups

1/2 cup olive oil

1 teaspoon each: kosher salt, black pepper, garlic powder & onion powder

1 to 2 tablespoons warm water

Directions

In a food processor, pulse the nuts until finely blended; add in the Parmesan cheese and pulse until incorporated with the nuts; top with the fresh basil and pulse some more

This will form a thick paste.  It’s a good idea to scrape it down from the sides at this point before you add in the oil; with your food processor running on low, slowly add in a stream of good quality olive oil ~ about a 1/2 cup

Add in a teaspoon each of kosher salt, black pepper, garlic powder and onion powder; drizzle in a tablespoon or two of warm water just until the pesto is the desired consistency

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