The best thing about making pesto is it is really hard to mess up. No real measuring required either. You pretty much add all the ingredients to a food processor (or blender if that’s all you have), taste it, add what you need, usually more salt, and serve. Here’s a quick, healthy go-to pesto recipe
WHAT YOU’LL NEED
2 cups packed fresh basil leaves or 2-3 large bunches
2 - 3 tablespoons pine nuts, slightly toast for added flavor
1 cup raw cashews, toasted *this makes the pesto slightly creamier without adding dairy - optional
1/2 cup Parmesan cheese, grated or block are both fine
1 tablespoon fresh lemon juice
2 cloves garlic, roughly chopped
½ teaspoon fine sea salt, add more to taste
½ cup extra-virgin olive oil
HOW TO MAKE
Toast the cashews & pine nuts (if using both): In a skillet or pan, toast the cashews on medium heat stirring frequently, until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to let cool.
Combine the basil, cashews (once cooled), cheese, lemon juice, garlic and salt in a food processor or blender. While the machine is running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture. Pause to scrape down the sides as necessary.
Taste and adjust depending on desired taste profile. Salt will mellow out the basil and add more oomph to the pesto. Add more olive oil if the consistency is too thick.
Serve right away or store in an airtight container in the fridge. Lasts about 1week. Freeze to keep longer.
Time: 15-20 mins
Yields: about 1.5 Cups