Homemade Pesto

Green is a favorite color of mine. Oh, yum. This spread on slices of a baguette topped with mozzarella cheese and then toasted for 10 minutes... It's a serious slice of heaven!



  • 2  tablespoons  coarsely chopped walnuts or pine nuts
  • 2  garlic cloves, peeled
  • 3  tablespoons  extra-virgin olive oil
  • 4  cups  basil leaves (about 4 ounces)
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
  • 1/4  teaspoon  salt


Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.

Jean Kressy, Cooking Light, SEPTEMBER 2002

And freezing is VERY easy. Put into an ice cube tray, top each square with a thin film of olive oil and you're good to go!
AHHHH... Pizza with pesto sauce instead of tomato sauce (for individual pizzas, I use pita bread)... Oh, pesto, it's so dang good and it's so easy to use and come up with ideas of what to eat. Not to mention healthy!


Anna said...

I love the pizza idea. I keep trying to figure out ways to make pizza that don't involve the frozen food section. And this seems like the perfect solution and size for one person.

Anonymous said...

Looks so good. I will have to try this.