Pesto with Pine Nuts
By Dale Nat
Pesto is a sauce typically made from basil, oil, cheese and seasonings. It can be added to pastas, used as a dip or my favorite smothered on the inside of a wrap with turkey, lettuce and peppers.
It originates from Genoa, Italy. Its name comes from the original instrument it was made with, a pestle.
Valarie loves to make pesto with her KitchenAid food processor, but if you lose your power, feel free to try and make it the traditional way with your mortar and pestle.
Valarie started making her own pesto after our Son Tristan started trying it at our local farmers market. He would eat it faster than she could buy it. That was the inspiration for her to make it the first time. After you make fresh pesto for the first time, the store bought pesto usually falls short.
Her recipe was inspired by variety of sources and recipes. There are countless recipes out there with minor tweaks or ingredients to vary the flavors. The key to this recipe is the flavor added from the toasted pine nuts, fresh basil and quality cheeses.
The smell of fresh pesto being scraped out of your food processor is unmistakable. It is great just spreading It on your cracker, but the flavor burst it adds to your favorite pasta dish, wrap or pizza is delightful. We typically say it will last up to five days covered in the fridge, but good luck keeping it around that long. It rarely lasts a day in this house.
We hope you find endless uses for your pesto and enjoy it as much as we do. Let us know how you like. We always enjoy hearing from our fellow foodies.