The EASIEST Pesto You Will Ever Make!

Last of the Basil Pesto

by Chef Robin White

 

Gather the ingredients, put it all in the food processor for a minute and you are done!

 

Yesterday I was looking at the ton of basil I have in my garden. I decided it’s time to get it into the food processor to put up for the winter before I lost it to brown and boring.  Just touching the leaves released the fresh smell of basil into the air.  It was the perfect time to get this project completed.

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Having just relocated from Sonoma to Chicagoland, my home for the next 2 years,  I feel comforted in the fact that I can think of California summers this snowy winter when I use my fresh frozen pesto in my favorite recipes.

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The beauty of Pesto is that it can be easily frozen or will last over a week in the fridge. I freeze pesto in ice cube trays.  Each cube holds about a tablespoon and it just enough to add to sauces and chicken soup for that extra zing of garden freshness.

Ingredients:

-2 cups fresh basil, packed into the cup
-1/2 cup extra virgin olive oil, the very best one you can find, the oil matters
-1 tablespoon pine nuts, because pine nuts are so expensive this next step helps a lot
-3 tablespoons Parmigiano-Reggiano, or the best you can find
-4 walnut halves, this helps with the nut taste and fools your palate
-2 teaspoons minced fresh garlic
– and my secret weapon to keep it very green and light… 1 tablespoon exactly, club soda
-a great sea salt, such as grey salt
-freshly ground black pepper – salt to taste

Process

Puree all the ingredients in a blender or food processor until smooth and in about 1 minute and your done.

 

How easy was that?

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