My Simple Pesto Recipe

1. 1

   Wash Basil in sink and drain with Collander/ Strainer

2. 2

   Place in food processor (or blender) in order; garlic cloves, basil, parmesan cheese, 1/2 the olive oil, then pulse

3. 3

   Slowly add rest of olive oil while pulsing

4. 4

   Keep pulsing until wet sand consistency, should be uniform in size and texture.

5. 5

   Taste, add 1/2 tsp of kosher salt if needed, never use table salt as it should never be used for cooking, or consumption in my opinion.

6. 6

   Store in refrigerator (will last at least 1 week - can be frozen if making larger batches).

7. 7

   Put away food and wash equipment and let dry

8. 8

   Mix or add to favorite foods for fun twists (Great on; pasta, pizza, in sauces, hummus, salad dressing, dips, mayonnaise, potato salad, gnocchi)

9. 9

   Note: I have used both a food processor and a good blender (Ninja) both worked for me.

10. 10

    It is important to put the cheese on top of the basil to help hold down the basil for a smoother and consistent texture through out.

* Per serving · 4 servings · Values may vary.