Tuesday, May 8, 2012

Classic Pesto

Last night was a very labor intensive meal, it took about 3 hours from start to finish. Ok, I will be honest, a lot of that was inactive cooking, but it sounded good didn't it? I was just proud of myself that I actually planned a head and we weren't eating dinner at 9 PM!

One part of the meal called for pesto. I love pesto, but have been disappointed in the store bought pesto that I have tried. I have wanted to make homemade pesto for quite some time but since Kevin has expressed a dislike for the green stuff I haven't given it a shot. I finally decided I was going to make it anyway since I knew it freezes well. I figured I would just put some in my ice cube tray and that way when I wanted some pesto for a recipe I could just pop one and and be ready to go.

I have seen several different versions of pesto. I mean you can seriously make it with any herb you want depending on the flavor profile you want for your meal, but I wanted to make the classic pesto right down to the toasted pine nuts so that's what I did.

The thing that takes the longest in this recipe is toasting the pine nuts, seriously! I was nervous about burning them because I have seen and heard so many stories about burning nuts when trying to toast them, and that it can happen in a split second. Nobody likes burned nuts so I hovered over them like my life depended on them coming out perfectly. Well maybe not my life but the recipe for sure since I only bought enough for one batch. I guess subconsciously I have a lot of faith in myself.

I was shocked when I finished the pesto and Kevin came out to taste it. Just that he tasted it was a shock, but the big shock was that he liked it! He said that it was way better than any other pesto he had tried and I have to agree with him. I will never buy store bought pesto again when it is so easy to make, tastes so much better, and you can freeze the leftovers for later use. A total win win recipe in my book!

Classic Pesto

  • 1/2 cup pine nuts
  • 2 cups fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1/2 cup Parmesan or Romano
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil

Toast pine nuts in a skillet over medium heat until fragrant, tossing occasionally to ensure even toasting, about 5 minutes. Combine all of the pesto ingredients, except the olive oil, in a food processor and pulse, drizzle in the olive oil slowly until well combined but still rough-textured (You may not use all of the oil or you made need a bit more to get to the desired consistency). Spread on sandwiches or stir into pasta. Freeze leftovers


  1. Couple of hints: First, when you're toasting your pine nuts, toss every so often to ensure they're not toasted on one side and not the next. Second, add the olive oil to your food processor last while you're pulsing the other ingredient. You might need more, you might need less.

    1. I guess I should have posted that DB. It is what I did, thanks for pointing that out I will update the post.

  2. Bobbi, this is a lovely recipe and I'm not at all surprised your taster liked it. I am new to your blog, but enjoyed the time I spent here and I will be back. Have a great day. Blessings...Mary

    1. Thank you Mary, I am so glad you enjoyed it!!