Best Basil Pesto Recipe

It’s amazing how pesto-making can convert a whole basket of basil leaves into just a couple small containers of pesto.

But because it’s so concentrated, even a little bit packs a flavor punch.

There are lots of ways to use that flavor boost, such as stirring it into pasta or soups (especially good in minestrone),  or spreading it on pizza or sandwiches.

I also like to sneak a spoonful from the fridge as a guilty pleasure. I always tell myself I’ll freeze part of my batch for later use, but it never lasts that long.

When I first started making pesto. I used the “Silver Palate Cookbook” recipe, found here.  I’ve adapted it to use more basil and less cheese; that’s my way of “cutting calories.” Although, with olive oil and nuts, it’s never going to be a “low-fat” food. But, as I said before, a little pesto goes a long way.

I’ve made pesto with walnuts, pine nuts, almonds, sunflower seeds  — even macadamia nuts when I brought some home from Hawaii.

I’ve also seen recipes that call for half basil, half spinach leaves. Supposedly the basil stays bright-green longer.

It’s all good as far as I’m concerned.

If you don’t have a food processor, a blender works fine. Use the Pulse feature so you can stop the blender, push and stir the basil a bit with a spatula, then re-start the blender, until everything is blended together, but still has some texture. (Don’t try to push and mix the basil around while the blender is still going; it can get dangerous.)