Ingredients
Equipment
Method
- Add pine nuts to a dry pan and toast on medium low heat occasionally 'shaking' pan until nuts are toasty brown. Be careful not to burn as this can happen very quickly. Set aside to cool.
- Place all ingredients, except olive oil, into a blender or food processor.
- Turn blender on and slowly stream in olive oil until ingredients turn into a thick paste or sauce. Taste and adjust seasonings as desired.
- Use as desired or spoon into an airtight container and refrigerate for up to two weeks.
Notes
- Tip 1: Store your pesto in an airtight container in the fridge for up to two weeks. To prevent browning, drizzle a thin layer of olive oil on top before sealing.
- Tip 2: You can freeze pesto to enjoy later! Place it in ice cube trays and once frozen, transfer the cubes to a zip-top bag for easy access.
- Tip 3: Pair your pesto with pasta, grilled chicken, or just spread it on crusty bread for a flavorful snack.
- Tip 4: If your pesto is too thick, blend in a little more olive oil or a splash of water to achieve your desired consistency.
- Tip 5: If you’re allergic to pine nuts, try using walnuts or almonds for a different twist.