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Feb 13 / JW

Basil Pesto


Pesto is something everyone should know how to make, because honestly, it makes whatever you put in on DELICIOUS. During summer when basil is in season, its easy to make some and freeze it as well. 

So, here goes. You should have some ingredients that look about like this…

Then, first toast the pine nuts in a dry sauté pan on medium low(takes about 5-10 minutes) and keep an eye on them because burnt pine nuts are no bueno.

After they have toasted and are cooling, rinse the basil and then rip all the basil leaves off. Shove into food processor. Add the parmesan, pine nuts, lemon zest and juice(go easy on the juice at first, you can always add more if it needs more tang), pepper and garlic. Then turn on the processor and start drizzling in the Olive Oil. You want to make sure you are using a decent oil here since it is a main flavour in the pesto. So keep drizzling until you get a smooth consistentcy…you’ll probably have to open and scrape down the sides/taste a couple of times.

Once its done, whip up your favourite pasta, mix together, add more parmesan to the top, and boom! Done. Delish.

Pesto with shredded chicken


3 Cups of loosely packed Basil (about 2 bunches if store bought)

½ cup toasted pinenuts

½ clove garlic

½ cup shredded parmesan cheese

Zest of one Lemon

Juice of ½ lemon

Black Pepper

Optional: Shredded chicken

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