Channel your inner Italian (and impress your family) by making this super simple homemade pesto sauce. The first batch I ever made led to a “did I really make that or did I black out and buy it” moment. Yes, it’s really that good and that easy!
Back in the days of yore, pesto used to be made with a pestle and mortar (the origin of the name comes from a word for “to pound”) thankfully food processors take the manual labor out of the process and… presto, pesto is one of the easiest, most flavor-packed sauces to make. And there are so many ways to use it: turn it into a creamy spaghetti sauce, smother it on chicken, top a sandwich!
I used traditional basil as the base for my pesto. Since it’s early spring and my garden basil isn’t ready yet, I bought this batch of ingredients at Pike Place market and made a fun day out of shopping the farmers market stands for fresh basil, garlic, lemon, parmesan cheese, walnuts and olive oil.
2 1/2 cups basil leaves (chopped)
2 cloves garlic
2 tablespoons walnuts
1/4 cup parmesan cheese (freshly grated)
1/4 cup Extra-Virgin Olive Oil
Juice from 1/2 a lemon
1. Combine basil, garlic and walnuts in the bowl of a food processor, pulse until well blended.
2. Add lemon juice to the bowl, then while food processor is running, drizzle in the olive oil until combined. (you may have to scrape down the sides of the bowl).
3. Add the grated parmesan cheese, salt and pepper and pulse a few times to combine.
4. Refrigerate sauce with a drizzle of olive oil until you’re ready to use.