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Delicious Fresh Homemade Pesto 🌱🧄🧀
Each time I make a batch of homemade pesto I ask myself why I don’t make it more often! It’s just SO good, and brightens up any meal!
How to use your homemade pesto sauce:
Use it as a dip.
Pesto is especially fantastic as a marinade for chicken, or fish.
Dollop on top of eggs.
Excellent as a sandwich spread.
Toss with fresh or roasted vegetables.
Add a few spoonfuls into your skillet meals or soup.
Dollop on Brushetta or Caprese.
âž¡ï¸ Here’s a few of our FAVORITE CFC recipes that include pesto!
âž¡ï¸ Rachel’s tips:
🕊Make SURE that you actually love the taste of the olive oil that you use for your pesto sauce, because your pesto will come out tasting very much like the oil you use (each oil has it’s own unique flavor).
🋠ALWAYS use freshly-squeezed lemon/lime juice from an actual fresh lemon/lime. Bottled lemon juice from the store will give your drink a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh lemons? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
Makes about 1 cup
Ingredients:
- 2 cups (packed) fresh basil leaves
- 2 Tbsps pine nuts
- 2-3 fresh garlic cloves
- 1 large juicy lemon, juiced
- 1/2 cup light extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
Instructions:
Combine basil, pine nuts, and garlic and lemon in a food processor, or high speed blender then pulse until very well blended.
With your machine running on low, slowly drizzle in the oil and process until smooth.
Add in your freshly grated parmesan cheese and process just long enough to combine.
Store any leftover pesto in the fridge for up to 10 days.
Enjoy!
â¤Rachel
Ingredients
- 2 cups (packed) fresh basil leaves
- 2 Tbsps pine nuts
- 2-3 fresh garlic cloves
- 1 large juicy lemon, juiced
- 1/2 cup light extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
Instructions
- Combine basil, pine nuts, and garlic and lemon in a food processor, or high speed blender then pulse until very well blended. With your machine running on low, slowly drizzle in the oil and process until smooth.
- Add in your freshly grated parmesan cheese and process just long enough to combine.
- Store any leftover pesto in the fridge for up to 10 days.
- Enjoy!
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