Wednesday, March 5, 2014


I saw this basil plant with big huge leaves in Publix today, and bought it so I could make pesto.  I do have a collection of 4 basil plants on my front porch, but they are all looking pretty sad, so it was time for a new one.  

Another key ingredient in my pesto recipe is pine nuts, also known as pignolias.  

I buy all my nuts from because they are certified gluten free, have a great selection, and make quality products.  

Pesto Recipe


1 C fresh basil -- packed
2 T pine nuts
1 clove garlic (1/2 tsp) -- minced
1/4 tsp kosher salt
1/8 tsp coarse ground black pepper 
1/3 C extra-virgin olive oil 
1/4 C grated Romano or Parmesan cheese (I use 2T of both)


Combine the first 5 ingredients in a food processor, and pulse until they are well combined.  Add the oil and cheese.  Pulse until smooth.  

Recipe Notes

Buy high quality cheese.  I purchase Romano and Parmesan from the cheese
counter in Whole Foods.

You can store pesto in the refrigerator for up to one week, or freeze the leftovers.  

This recipe makes enough pesto for 2 pizzas.

Here are some of the recipes I make with my homemade pesto:

Pesto Pasta -- I add some pesto, a little bit of butter, and garnish it with feta cheese 

When I use a 12 ounce box of Barilla Gluten Free Rotini, I use 1/2 recipe of pesto, 1 tablespoon of butter, and feta as a garnish.  I sometimes also add San Marzano or grape tomatoes.  

Pesto Chicken Pressed Wraps

Gluten Free Gnocchi

Garden Pesto Saute


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