Pesto Recipe

Written by CMP on September 01, 2008

Have I mentioned that my youngest son is an unbearably picky eater?

I'm pretty sure I have. So I was more than pleasantly surprised when he declared that he LOVED pesto. My wife come home with a tub-full from a local farmer's market and he simply couldn't stop smearing it on bread and gobbling it down.

So I dusted off the food processor and whipped up a batch. I have a feeling I'll be making it fairly often.


  • About 30 fresh Basil Leaves
  • 1/2 Cup Pine Nuts
  • 1/2 Grated Parmesan Cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 2-3 Cloves of Garlic
  • 1 Tsp Kosher Salt
  • 1 Tsp fresh ground Black Pepper

Heat a fry pan over medium-high heat. Toast the pine nuts for about five minutes, tossing them often to keep from burning. Remove from heat.

In a large food processor, add the basil, toasted pine nuts, cheese, garlic, salt, and pepper. Pulse a couple times, then slowly drizzle in the olive oil while constantly blending.

Serve over your favorite pasta, or slathered on a piece of crusty bread.

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