Home Made Pesto

Easy 5-minute pesto.

There's nothing like this Genovese classic, made originally with pestle and mortar. In this quick version we will be using a food processor to make this easier and faster.

While I have listed the basic components of a pesto what I absolutely love about making it myself is that I can control the ingredients I use and modify it to best suit whatever dish I am using it for whether it's replacing the pine nuts with whatever is regional or even toasted breadcrumbs if I don't have any nuts available to switching from pecorino to parmigiano to make it milder and more delicate.

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Your List of Ingredients

• 1 Cup Fresh Basil

• 1-2 Cloves of garlic

• 1/4 Cup of toasted nuts (Pecans, walnuts, almonds, pistachios or pine nuts)

• 1/2 cup of pecorino romano

• 1/2 cup of extra virgin olive oil

• Salt and Pepper to taste

Step 1: Let’s Get Started

While this might seem like an easy and straightforward recipe it's actually very important to put this together is a specific order in order to avoid damaging the basil and having it become bitter. So we need to follow this order first toast your nuts to bring out their natural oils and aroma. Now add your nuts and garlic to a food processor and pulse until it form a paste. Next add your basil and cheese and pulse briefly have incorporated into the mixture. At this point now add your oil and season with salt and pepper and at this point you can either simply stir it in or pulse it in and of course like always taste and re-season as needed. Store in a glass jar with a tight lid and keep refrigerated

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Note

Its important to add the oil at the end because if not the heat of the blade as it struggles to mix all the ingredients together will cause it to turn bitter.