Homemade Pesto

I've said it before and I will say it again- pesto is the besto. And I have an 18-year-old recipe from my best friend Callie, that makes the greatest pesto, and is super easy. This recipe, like a fine wine, is so good, because it's well-aged. I mean, it's even on a recipe card. (GASP!) If anyone has a boat load of basil in their garden, don't panic! Just keep reading. 

 Ingredients/Recipe (this makes roughly 3/4 C of pesto):

• 1/4 C of pine nuts

• 1 garlic clove or a tablespoon of minced garlic

• 3 C of fresh basil leaves, loosely packed

• 1/4 C of grated or shredded parmesan cheese

• 1 Tbsp of lemon juice

• 1/4 C of olive oil

• Salt and pepper to taste

 Putting it Together:

Toast the pine nuts in a dry pan over medium heat until they are golden brown. Then, with a food processor (and actually, I do mine in an old food chopper, just am sure to use the low speed and pulsate for blending) process the pine nuts and garlic until minced. Add the basil, cheese and lemon juice and process until finely minced. Add in olive oil throughout as you are mincing and mince all together until well blended. Season with salt and pepper.  

 Serving:

Let's be frank. I would and do eat pesto by the spoonful. But, for those who maybe aren't as, um, aggressive with it as I am, this is great with raw veggies or on crusty bread. After I make, I use with various recipes that call for pesto. I mean, might I even suggest the chicken pesto pasta found here? https://www.myloadofcrock.com/recipes/crockpot-chicken-pesto-pasta

 Load of Crock Tip(s):

I store my pesto in a storage container and put a piece of saran wrap over the top of the pesto before putting a lid on, to help keep it fresh longer. I do the same for any containers I am freezing, as this tends to help keep the pesto from getting freezer burn as well. 

Hats off to my BFF and this recipe…it's lovely and well-aged, just like our friendship. #pestoisthebesto