Pesto is a staple ingredient in my family - I put it on anything and everything. Pasta (of course), toast, fish, chicken, salads, you name it!
There are also so many varieties of pesto but the most popular is basil pesto so here is my quick recipe for basil pesto. I hope you guys enjoy!
4 cups of fresh basil leaves
1 1/2 cups of fresh parsley leaves
1/2 cup extra virgin olive oil (you may need more)
4 cloves of garlic
1/2 cup of finely grated parmesan
1/2 cup pignoli nuts (pine nuts)
1-2 tbsp salt (to taste)
1 tsp fresh ground black pepper
Wash all basil and parsley leaves - try to leave out the stem but it's okay if a few get in there.
In a food processor, add the basil, parsley, garlic, parmesan, pignoli nuts, salt and pepper. Add just a few tablespoons of the olive oil at first.
Blend until smooth. Slowly drizzle in the rest of the olive oil.
Taste the pesto to see if you need any more salt, pepper or olive oil.
You can freeze the pesto for 6+ months or leave it in the fridge for up to 1 week!