How to Make Pesto at Home

How to Make Pesto at HomeA basil plant that I have been growing in a pot in my tiny apartment for four months has finally gotten big enough for me to harvest. Being a fan of garlic and pasta, of course the first thing I thought to make with it was pesto sauce!

I was especially excited as this is the first plant I've ever grown that I've tried to incorporate into food before. So I thought I might as well document the process and share a simple pesto recipe with you all. It's so easy and takes less than a half hour to complete.


How to Make Pesto at Home
Before and after the harvest
You'll Need:

- 1 cup of fresh basil leaves, packed (can substitute half with baby spinach, if you wish)
- 1/4 cup of freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/3 cup chopped walnuts (can use pine nuts instead)
- 2 garlic cloves, minced
- salt and fresh ground black pepper to taste

*makes about 1 cup of pesto


How to Make Pesto at Home1. Slightly pulse the basil leaves and chopped walnuts in a food processor several times.
2. Mix in the garlic and cheese.
3. While running the food processor, slowly pour in the olive oil in a steady stream. This will help it emulsify and help keep the olive oil from separating from the ingredients.
4. Stir in some salt and freshly ground black pepper to taste.

How to Make Pesto at Home*Feel free to play with the ratios of ingredients! This is a recipe that can be easily freestyled, with the ingredients substituted with other things (I've once even made a batch without using any nuts at all, and simply went heavy on the cheese instead)


Mix the pesto into some freshly cooked pasta, a grilled chicken, potatoes, or even eat with crackers or toasted bread. It's an extremely versatile sauce and is handy to keep in the fridge as it can go with pretty much anything!

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