Pesto Presto! This savory herb sauce is super easy to whip up. And classic pesto isn't just for pasta, so blend and enjoy!
Summer Time Garden?
Summer hits and all I want to do is eat from the garden. I don't have a garden though. HA! However, I do have a New York City terrace and have become the best potted gardener ever.
I usually have one big pot of basil growing, along with my tomatoes and other herbs. Last year I tried peas and beans, but they didn't make it to the kitchen because I ate them as I picked them! The basil grows really well so about every month I get enough to make my classic pesto.
Supplies on Hand
A block of Parmesan lives on the back of my cheese shelf, so I already have that. I keep my pine nuts in the freezer so they don't go rancid. But if I don't have pine nuts on hand I use almonds or walnuts! The nuts add a buttery, rich texture to pesto, so mixing it up is just fine.
It blends up in minutes and you can keep it in the fridge for several weeks. Make a double batch if you have the basil, because it will freeze for up to a month.
TIP: To intensify the green color of your pesto, blanch the basil for five seconds in boiling water; then shock them in ice water and squeeze dry; continue with the recipe.
Although is at it's best on a good bowl of pasta, I use this classic pesto on grilled shrimp or lamb chops, even steak and chicken. I mix it into tomato soup and spread it on bread when I make sandwiches. It's really the spread and condiment of the summer. Get creative and let me know how you use it in your meals!
- Cilantro Lime Rice
- Creamy Black Beans
- Homemade Soft and Sweet Cornbread
- Chipotle Sweet Potato Soup
- Nachos for a Party Crowd
- 7 Layer Dip
- 4 cups packed basil leaves
- 1 cup grated Parmesan
- ¾ cup (3½ oz) pine nuts lightly toasted
- 2 cloves garlic roughly chopped
- ½ tsp kosher salt
- ¾ cup extra-virgin olive oil
- Combine all ingredients, except the oil, in the bowl of a food processor. Pulse until the mixture is finely chopped. With the motor running, slowly pour the oil into the feed tube. Use immediately or freeze for up to a month.
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- Thanksgiving Leftovers Poutine with Sweet Potato Fries
- How To Grill Pork Tenderloin: Topped with Goat Cheese, Rosemary, and Honey
- The Best Mexican Meatballs With Chipotle And Adobo
- Real Cashew Chicken Recipe
Recipe by Tara Bench. LHJ, Aug 2010. Photo Credit Antonis Achilleos. Food Stylist Cyd Raftus McDowell. Prop Stylist Paige Hicks