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Last night was one of those labor intensive meals, you know the kind we really don't want to make? 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 classic 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 (what is wrong with this man??) 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 (way to plan ahead Bobbi).
I guess subconsciously I have a lot of faith in myself.
Ya, that sounds good, let's just go with that OK? 
I was shocked when I finished the pesto and Kevin came out to taste it.
Well, just the fact 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.
Just spoon into an ice cube tray, and pop them out when you need them.
A total win win recipe in my book!
Classic Pesto
Bobbi Burleson
Ingredients
- 1/2 cup pine nuts
- 2 cups fresh basil leaves
- 1 cup flat leaf parsley leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Kosher salt (to taste)
Instructions
- 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).
- Taste and add salt as needed.
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: basil, pine nuts, parmesan cheese, sauce, condiment
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Foodie Stuntman
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.
Bobbi | Bobbi's Kozy Kitchen
I guess I should have posted that DB. It is what I did, thanks for pointing that out I will update the post.
Mary Bergfeld
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
Bobbi | Bobbi's Kozy Kitchen
Thank you Mary, I am so glad you enjoyed it!!
Unknown
I love pesto and could it eat with a spoon, haha!
Unknown
Yum!! i'm going to try this tomorrow!!
Emily Sunwell-Vidaurri {Recipes to Nourish}
I LOVE homemade pesto! We are are huge fans of it in my home.
Bobbi | Bobbi's Kozy Kitchen
Haha Chanel ME TOO!!!
Bobbi | Bobbi's Kozy Kitchen
Yay!! I usually have a few frozen cubes in my freezer at all time. Try mixing it into Alfredo sauce....YUM!!!
Bobbi | Bobbi's Kozy Kitchen
It's the best isn't it? The store bought always seems so BLAH to me.
Chelsea Pearl
Homemade pesto is the best! And the freezing trick is so smart!
xo Chelsea
http://chelseapearl.com
Mama Munchkins
I am definitely trying out your recipe. Looks delicious and love the idea of freezing the leftovers. I buy it that way but then never freeze my own recipes. Very smart!
Bobbi | Bobbi's Kozy Kitchen
Yes, if I don't use all of my fresh herbs, I freeze them in a bit of olive oil in ice cube trays too!