Nothing elevates a simple bowl of pasta quite like homemade pesto. This recipe is so full of cheesy, garlicky goodness that it’s impressive enough to serve at a laid-back dinner party, but it’s also easy enough to make for dinner on a week night.
2 cups fresh basil, firmly packed
3 cloves garlic, peeled and cut in half
1/2 cup olive oil
1 tsp. sea salt
2 T pine nuts (or walnuts)
1/2 cup grated parmesan cheese
Place all ingredients, except for the cheese, into a food processor. Blend the ingredients thoroughly, stopping occasionally to scrape the sides with a spatula. Then add the cheese and blend until mixed.
Serve with your favorite pasta and more parmesan cheese.
In the Fridge: If you don’t plan to eat all the pesto right away, it can be stored in the refrigerator for up to a week. Put the remaining pesto in a jar, top with a thin skin of olive oil, seal the jar, and place the jar in the fridge.
In the Freezer: Pesto can also be stored in the freezer for up to 8 months. If you’re planning to freeze the pesto, do not add the cheese when blending. Freeze the pesto in a storage bag. When ready to eat, thaw the pesto and then blend with the cheese before serving.