Sometimes you have to just go back to basics; back to the ways of the old country, the way Grandma Pestolino would make it … Wait, what am I talking about? My old country involves tzimmes, shmaltz, kugel and bube’s. Nevertheless, we can all appreciate good pesto no matter where our ancestors came from. It goes on almost everything from breakfast til dinner. However, I have yet to find pesto in dessert. Anyone? Like most pesto’s, this is super easy to make, tweak the spices as necessary and enjoy!
One Year Ago: Homemade Matzo | Oatmeal Apricot and White Chocolate Chip Cookies | Blackberry Blueberry Smoothie
Two Years Ago: Spiced Chocolate Chip Pecan Cookies | Blackberry Cupcakes with Cinnamon Frosting | Blueberry Crumb Cake
2 cups basil leaves
1/3 cup pine nuts
3-4 garlic cloves
salt and pepper to taste
pinch of red pepper flakes (or more if you want some heat)
1/3-1/2 cup olive oil
1/3-1/2 cup parmesan cheese
1. In a food processor, pulse together basil leaves, pine nuts and garlic cloves.
2. Slowly add olive oil while the food processor is running until pesto gets to the right consistency (thick but not runny, but not too stiff either)
3. Pour pesto into separate bowl. Season with spices. Add parmesan cheese.