Making your own Pesto sauce is super easy and quick! Seriously, it takes less time than opening a jar of Ragu and heating it on the stove. All you need is basil, parsley, pine nuts, parmesan cheese, garlic, olive oil and salt. This recipe is from a Better Homes and Garden Italian Cookbook my great aunt gave me when I was little. The pictures in the book are SO 1990’s but the recipes are on point!Place 1 cup packed basil in your food processor and pulse a few times. We had JUST enough on our basil plants in the garden!Add 1/2 cup packed parsley (stems removed) and pulse a few more times.Toss 1/4 cup of pine nuts in your food processor. Just a heads up, these guys hide out in the baking aisle. Pulse a few times and add 1/2 cup of parmesan cheese, 1 clove of sliced garlic, 1/4 teaspoon salt, and 1/4 cup of olive oil.Your pesto will look a little something like this. Use a spatula to scrape down the sides of the food processor and give it a few more pulses to make sure everything is well blended. Serve the pesto in a dish in the middle of the table and let everyone serve themselves. A little pesto goes a long way! You might want to drizzle more olive oil over your pasta if you like it slippery. You can store the leftover pesto in an airtight container in the fridge for two days or freeze it for later.
So fresh, so simple, SO delicious.