Pesto (Traditional Basil)


Traditional, American pesto…using a food processor does take away from the intimate way of making traditional Italian pesto and the process of mortar and pestle. Also, I substitute pine nuts for toasted blanched almond slices. So, American. 


Food processor

measuring cups


Air tight container for refrigerating left over pesto 


2 c. Basil leaves and stems I just don’t use the super thick woody stems 

2 cloves peeled garlic 

1/2 cup (plus more if you like it thinner) olive oil I like a medium bodied olive oil for this like Whole Foods 365 olive oil  

salt pinch or two

1/4 cup grated parmesan cheese

1/4 cup toasted blanched almonds 


Toast your almonds first at 400° for 7-10 min. 

Pro tip: Cool the almonds the whole way so your pesto stays bright green

Food processor ~ add all your ingredients except olive oil.  Blend. Add olive oil. Blend. Taste. Add additional salt or olive oil for a thinner pesto sauce. 

Toss with hot not rinsed pasta, or enjoy with crispy fresh vegetables as part of a charcuterie board, flatbreads, mix in cream sauce, I mean there are SO MANY options for pesto…some lemon zest will brighten the sauce for spring and summer months ☀️

Liv to Eat ~

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