Tonight is Basil night with my homemade pesto!

Doing the pesto at home has a really different taste than buying bottled ones. It’s beautiful over pasta or gnocchi topped with pine nuts and even better drizzled over some steamed veggies for a healthy mid week dinner.

Ingredients:
1 cup basil leaves
1 garlic clove
2 tsp toasted pine nuts
1 tsp coarse salt
½ tsp pepper
2 tbs parmesan
¼ cup extra virgin olive oil

1. Strip the basil leaves from their stems, wash them and put them in the freezer for about 1 hour.
>> This is a trick for to get a vibrant green pesto.
2. Put in the food processor the garlic, salt, pepper, and half the basil then pulse a few times to chop it coarsely; then add the remainder.
3. With the motor running, add olive oil in a thin stream until the garlic and basil come together to make a rough paste.
4. Then add the toasted pine nuts and the Parmesan until it forms a smooth paste with an even texture.
5. Put your pesto in a glass jar and add a little bit of oil on top.

>>You can store this pesto up to one week in the fridge.

>> You’ll get the best flavor and longest storage life if you freeze your pesto immediately.

>> If you forgot to do this, make sure that you get your pesto into the freezer within five to seven day.

Bon Appetit,

The Urban Apron