My husband and I recently took a little vacation to Palm Springs. We stayed at a nice Marriot resort that had a couple pools and a bunch of restaurants in it. We hardly left the resort, it was so much fun! We ate at a couple of the restaurants while we were there and I was so inspired by the delicious food, I knew I had to try and recreate some of the dishes we ate while there.
There was this amazing pesto and pesto pizza (which I’ll be sharing soon…) that I seriously thought was the most delicious thing I had ever tasted in my entire life. As soon as we got home from Palm Springs I began whipping up batches of pesto. This recipe is the best ever! My husband was trying to sneak spoonfuls of it when I wasn’t looking, ha!
If you’ve never had pesto – now’s the chance to try it! It’s delicious on french bread, pasta, pizza, burgers…the list goes on and on. If you’ve never made it, it’s so easy! I think the toasting of the garlic and pine nuts are very important steps, so I wouldn’t skip those. In the next few days, I’ll be sharing some recipes to help you make some quick meals using pesto. Enjoy!
The Best Homemade Pesto:
- 4 cloves garlic
- ¼ cup pine nuts
- 2 cups packed fresh basil leaves
- ¼ cup parsley
- 7 Tbsp. extra-virgin olive oil
- ¼ cup grated fresh parmesan
- ¼-1/2 tsp. salt
- Heat a small skillet on medium heat. Place unpeeled garlic in skillet and let cook, tossing often, for about seven minutes until garlic is spotted brown and soft. Set aside and let cool.
- Place the pine nuts in the same skillet and cook on medium for 4 to 5 minutes, stirring often, until light brown and fragrant. Set aside.
- Place basil leaves and parsley in a large freezer bag. Bruise leaves by hitting with a mallet or rolling pin.
- Peel garlic and place in food processor. Add toasted pine nuts, bruised basil and parsley leaves, olive oil, parmesan and salt. Blend until combined. Use right away or store in a mason jar in the refrigerator until ready to use.