We eat a ton of pesto at home, and I’m amazed at how much my 6-year-old daughter loves the stuff. Most of the time, it’s simply mixed with pasta. But we stir it into tomato sauce and smear it on grilled chicken or beef as well.
Part of the problem with store-bought pesto is that it can get pretty expensive. You can save a lot of money by making pesto at home yourself. Don’t go to the supermarket to buy ingredients like pine nuts or olive oil. They come in stupid little jars that are crazy expensive. Instead, go to membership stores like BJ’s and buy in bulk…and with basil growing like crazy in the garden, now is pesto-making time!
Here’s my sure-fire pesto recipe. I make massive amounts of it, store it in plastic storage containers, and put them in the deep freeze. They last all year, and thaw out easily.
2 cups fresh basil, packed down a little
1 cup grated Parmesan cheese
1/2 cup pine nuts
1 cup extra virgin olive oil
1 garlic clove, crushed
1 teaspoon salt
Put all the ingredients in a food processor and let it rip!
Pesto combinations are endless. Some people use walnuts or pecans instead of pine nuts. Some go crazy with the garlic. Tweak your pesto however you like it. And make enough to enjoy it year round!