Whenever I make pesto, I always try to make a huge batch. Because there’s nothing more disappointing than eating pasta that doesn’t have enough sauce on it!
If you don’t have a food processor, a blender works fine. If you don’t have either- hope your knife skills are excellent!
Ingredients were all from Trader Joes:
- 2 containers fresh basil
- 2-3 cloves fresh peeled garlic
- 1 lemon squeezed
- a dash of cayenne pepper
- 1 large handful of pine nuts
- 4 heaping tablespoons of parmesan cheese
- fresh ground pepper
- 1/4 cup of olive oil
Chop up a few cloves of garlic (I used 3 for this batch)
Now add the basil. Make sure to leave off the stems. You can see I left one on! Woops!
Make sure to scrap down the sides…
Now, start adding your olive oil.
I added a little over 1/4 cup of the oil to get the consistency I wanted.
I tossed in a handful of pine nuts (they’re even better when toasted)
I added 1 fresh squeezed lemon to the mix (prevents discoloration)
A dash of cayenne pepper for spice.
Some fresh ground pepper to even out the flavor….
Now put about 4 heaping tablespoons of Parmesan cheese. (Skip this part if you’re vegan)
The cheese is in place of salt. It adds a LOT of flavor. Mix that all up!
Now we have some pesto!
When I made dinner the other night, I added some of the pesto to my shrimp (with red pepper & olive oil) to make jazz them up before grilling:
I put those on skewers (4 to a skewer-except 1 had 5!)
I grilled them on high heat for about 2-3 minutes per side!
I think this weekend I’m going to have a slice of bread toast with pesto on it. Stay tuned.