This classic basil pesto sauce can elevate any pasta, sandwich, or soup! And it’s so easy to make, you may never purchase store-bought again.
I made this chicken dish again for dinner the other night, and for some reason I bought way too much basil. By the looks of it, you’d think I was feeding a crowd. But no. So, I put it to good use by whipping up a batch of pesto.
No worries, though. We go through it so fast in my house. Haley and Trevor both actually prefer it to red sauce. I love to mix it with a little mayonnaise and spread it on sandwiches (<< don’t knock it ’til you try it!)
- • 4 cups loosely packed fresh basil leaves
- • 1/3 cup toasted pine nuts
- • 2 garlic cloves, chopped
- • 1/2 teaspoon kosher salt
- • 1/2 cup grated Parmesan cheese
- • 1/2 cup extra-virgin olive oil
- Place all of the ingredients (except the olive oil) in the bowl of a food processor. Process until pureed.
- With the machine running, gradually pour in the olive oil in a steady stream, to emulsify.
- That’s it! Taste and adjust the seasoning, if desired.
Refrigerate any leftover pesto up to 5 days or 1 month in the freezer.