everyday basil pesto everyday basil pestoThis pesto is easy to make, you can store it for weeks in the fridge, and my kids hoover it up no matter what I put it on—from fish to pasta to sandwiches.
2 cups fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup pine nuts (raw or toasted briefly in a dry skillet)
1 garlic clove
½ teaspoon salt
¼ cup olive oil
1. Place all the ingredients in a food processor and pulse until smooth.
2. Toss with fresh pasta and serve, or store in the refrigerator for up to 2 weeks or in the freezer up to 3 months.
TIP: Place pesto in ice cube trays and freeze so you always have a single serving whenever you need it!
REBEKKA: A must-have staple in my home at all times! We eat it with pasta and paninis, and it’s the secret ingredient in all my tomato-based sauces.
SHANNON: My eighteen-month-old will eat just about anything if it has pesto on it. It’s not just for pasta! I toss it with steamed veggies and smear it on wraps and pita bread, and it’s great on chicken or fish! I always try to keep some basil pesto in the fridge.
KEREN: Your basil pesto has become a staple in our house. I even know the recipe by heart! It takes less than 5 minutes to make and we use it on pasta, in omelets, as a sandwich/panini spread, and in your delicious turkey pesto meatballs!
DIANNE: My son loves the basil pesto; this was my go-to “food” served over star pasta when he was sick, teething, or even just being a bit picky and didn’t want to eat anything else.