I love homemade pesto! I’m not too fond of the jarred stuff. If you’ve never had freshly made pesto, do yourself a favor and make this right now. It’s truly a life-changing experience. I didn’t even know pesto existed the first 17 years of my life and I deeply regret that.
I love using pesto as a spread for sandwiches, a base for pasta salad dressing, and as a pizza sauce, among other things. In this video, I show an example of a pesto pizza I like – I plan on doing a more detailed pizza video in the future, once I get my crust recipe down a little better. In the meantime, I have my basic pizza video up in the See Sarah Cook Stuff Reuploads playlist.
Kitchenaid mini chopper: https://amzn.to/2RERBVB
Bulk pine nuts: https://amzn.to/2BhkcH7
Makes about 1/2 cup.
Remove the stems and bruised leaves from:
-1 bunch fresh basil (be careful it’s not Thai basil! It should be pure green, not purplish green)
You should wind up with about 1 cup tightly packed basil leaves.
Add the basil leaves to a mini food processor with:
-2 cloves roughly chopped garlic
-1/8 cup extra virgin olive oil
-1 tsp lemon juice
Pulse 10-20 times, then stir briefly and pulse an additional 10-20 times.
-1/4 cup pine nuts
-1/4 cup diced parmesan cheese (omit or replace with nutritional yeast if vegan)
Pulse 10ish times to combine, then blend, stopping and scraping the bowl if necessary, until you have a smooth paste. Store in small containers either in the fridge for a couple days, or the freezer for a few months. To avoid browning, press plastic wrap to the surface of the pesto.
For pizzas, I usually thin the pesto out a little with some water. For toppings on my pesto pizza, my boyfriend and I like: mozzarella and feta cheeses, olives, artichoke hearts, red onions, tomatoes.
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