Classic Basil Pesto

When I pick up the scent of bunches of fragrant basil in the market, I can’t help but think of the classic pesto. Brilliant of course as a sauce/condiment for pasta don’t limit it’s awesome-ness to just one dish…

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…consider using it in the following:

  • Pesto Bruschetta
  • Pesto Caprese Salad (why just use the basil leaves!)
  • Pesto Pizza
  • Pesto Roasted Chicken

Close your eyes and you could be at a table in the Liguria region of Italy! 

Like all seasonal produce, take advantage and get it while it’s fresh ‘n local. The use of oil will have it last for some time in the fridge, preferably in a glass container, and covered. If you omit the cheese, adding it later when you use it, it’s apparently freezable – but I’ve yet to try this. No matter how much I make, it’s never enough! Perhaps this year, it’ll be different… and next time I go to the market and the scent of basil is calling me, I’ll buy more, much more, than I think I need. 

While you can use a mortar & pestle or food processor, some are partial to only one way. I’ve used both, with no discernible difference in taste, and of course a food processor does the work for you.


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