It’s no secret that I’m a huge fan of pesto! In fact, I’ve had tons of fun experimenting with pesto recipes that incorporate a variety of ingredients — from sun-dried tomatoes to spinach to broccoli. And all of them have been wonderfully nommy!
Today, though, I decided to try my hand at creating a traditional basil pesto. No extra experimental ingredients — just the traditional staples you’ll find in classic pesto.
ME?? NOT experiment??
Don’t worry, I’m not sick.
The husband just happened to come home with a large bunch of fresh basil…and I suddenly realized that I’ve posted recipes for pesto with a twist, but have yet to post a good ol’ classic pesto recipe.
That would never do!
Plus, we are deeply entrenched in the sweltering oven that is summer in Texas…so anything that doesn’t require heat or an oven becomes extra appealing!
Fresh Basil Pesto
Ingredients:
- 2 cups fresh basil
- 1/3 cup raw pine nuts or almonds
- 1/2 cup freshly grated Romano or Parmesan cheese
- 2 to 3 cloves fresh garlic, peeled and coarsely chopped
- Sea salt, according to taste
- Pinch of crushed red pepper
- 3/4 cup extra virgin olive oil
Combine all of the ingredients in a food processor. Blend until smooth.
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