Ever had pesto? I’ve been making my own from scratch for years, since it’s so easy to make and tastes so much better than anything you’ll find in a jar. I grow basil in my garden and sometimes the plants get so big they start growing bark on the stems! To preserve as much as I can, I’ll make a batch of pesto a few times in late summer and early fall and vacuum seal them, about 1/3 cup per bag, so I can use it over the winter and into the next summer.
Not only is pesto a wonderful lighter pasta topping, but it’s also great as an appetizer, spread on buttered toasted bread medallions. I’ve also run across a keto-friendly pesto/chicken/kale soup recipe that I’ll post here soon.
Pesto - Fast & easy!
- 2 cups Fresh basil leaves
- 1/2 cup parsley
- 1 clove garlic
- 1/4 cup pine nuts
- 4-5 pieces dried tomatoes (optional)
- 1 TB fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- pepper, maybe salt
- Combine basil, parsley, garlic, pine nuts, dried tomatoes (if you're using them) and lemon juice in a food processor and pulse until chopped.
- Add olive oil and combine until smooth.
- Move pesto to a bowl, mix in the parmesan cheese.
- Taste before adding salt or pepper, sometimes parmesan is very salty and so you most likely will not need to add any.