What’s cooking this weekend is not actually “cooking”.    My family loves pesto but I can’t seem to find a prepared one that I like and since it is so easy to make, I love to make my own.  The beauty of pesto is that it comes together in 10 minutes and requires no cooking, just a food processor. I know there are a lot of variations of pesto using different herbs and nuts but I do love the classic pine nut and basil variety.

 

Pesto

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I make a double batch, use one and freeze the other in ice cube trays.  Two or three cubes of pesto are the perfect amount for pasta for two people.   We also add a dollop of pesto to brown rice, toss grilled chicken in it, spread it on sandwiches,  and I recently used it for a great appetizer.   Make or buy pizza dough.   Par cook the dough in a 450-degree oven for about 6 minutes.  Spread pesto all over the pizza shell and return to the oven for about 5 minutes.  Remove from the oven and cut into strips.  Serve warm or at room temperature.

 2 cups Fresh basil, lightly packed
 2 Cloves of garlic
 ½ cup Parmesan cheese, freshly grated
  cup Pine nuts
 ¾ cup Good olive oil
 Salt & pepper to taste

Ingredients

 2 cups Fresh basil, lightly packed
 2 Cloves of garlic
 ½ cup Parmesan cheese, freshly grated
  cup Pine nuts
 ¾ cup Good olive oil
 Salt & pepper to taste

Directions

© L'Esperta, 2019
Pesto

What is your favorite way to use pesto?  Share your recipes in the comments below. 

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