Homemade pesto is a great topping for bread, burgers, pasta…anything, really! I used to avoid the stuff when I was younger, because of a strange aversion to all green foods, but after watching Mario Batalli on The Chew, I decided it was worth a shot again. On the show, he made Spaghettinni with Pesto, Potatoes, and Green Beans, but we’re just using the pesto recipe here.
Homemade Pesto Recipe
Homemade Pesto Recipe Ingredients
2 Cups Fresh Basil Leaves
1 Tbsp Fresh Nuts (we used the traditional pine nuts, but any nuts will do – almonds are a good choice.)
1 Clove Peeled Garlic
1 pinch sea salt
1/2 Cup Extra Virgin Olive Oil
Homemade Pesto Recipe Directions
- Combine all ingredients, except the olive oil, in a food processor and pulse until a thick paste forms.
- Drizzle in olive oil and mix well.
- Serve over pasta, bread, whatever you want!
The homemade pesto we made was used to top our Italian Burgers. You’ll see that recipe next week.
*Note: Homemade pesto contains garlic and oil, which can produce toxins if left out a long time. Eat it quickly, and do not leave out for more than four hours. According to J’s course on Food Safety, to prevent toxins, the garlic infused oil must be pasteurized. If you do not want this to be an issue in your homemade pesto, skip the garlic, or add the olive oil to the paste as needed.