How to Make Perfect Pesto

One of the first things my Italian father taught me how to make was a basil pesto. Perfect in it’s simplicity and in addition to standing alone as a sauce for pasta it’s amazing on chicken, fish, meat, as a dip… the list continues.

My father’s version of pesto is as follows (the man never measures and neither do I, which is why we don’t bake):

Basil Leaves – handful or 2 (roughly 2-3 cups)

Pignoli (pine nuts) – roughly a 1/3 cup

Parmesan Cheese, grated – 1/2 cup

2-3 garlic cloves

Extra Virgin Olive Oil – about a 1/2 cup – always start with less and add more if needed.

Salt and pepper

Toss everything except the olive oil in the food processor and pulse. Then, slowly stream in the olive oil until you reach the consistency you like. And always make sure to taste before serving.

While that recipe is my favorite and the one I return to the most, there are endless possibilities and flavor combinations.

Here are 5 more great pesto recipes:

Kale Walnut Pesto – great way to introduce a new *green food* to kids.

Avocado Pesto over Quinoa Pasta – this is one of my favorites and quinoa is a super food in my book.

Giada de Laurentiis’ Pea Pesto Crostini - currently this is the only way my children will eat peas – and it’s delicious!

Eating Well’s healthier version of classic Sun-Dried Tomato Pesto

Parsley Pesto from Rachel Eat’s – I have a ton of Italian Parsley growing in my garden right now so this is on my menu for the weekend!

What are your favorite ways to serve pesto?