Pesto is a classic sauce originating in Genoa, Northern Italy. It is usually made of Basil, Garlic, Extra Virgin Olive Oil, Pine Nuts and Parmesan Cheese, which we are omitting. The word Pesto comes from the word, pestâ (Italian: pestare), which means to pound or to crush. This is in reference to the original method of preparing Pesto. It is traditionally made with a marble mortar and a pestle. Now cavemen didn't have food processors, but we are all glad that we do. I cant imagine having to make this by hand every time i want it.
2 C Packed Fresh Basil Leaves
1/4 C +2 Tbsp Extra Virgin Olive Oil
1/4 C Pinenuts
2 Garlic Cloves
1/4 tsp Sea Salt
Lightly toast the pine nuts if desired. (Brings out the flavor of the pine nuts) If so, place pine nuts in a pan/skillet on med heat for 4-5 minutes. Shake the pan or stir the nuts every minute or less to make sure they don't burn. You want the pine nuts to be toasty, fragrant and browned. Remove nuts from pan and set aside to cool. Chop garlic. Place all the ingredients except the olive oil in a food processor and pulse to coarsely chop basil. Add olive oil and process for a minute or so. Make sure all ingredients are incorporated together. You might have to scrap the sides with a spatula and process again until all combined. Place pesto in air tight container and store in fridge for up to 3-5 days. Enjoy!