It’s hot outside, so let’s to talk about basil pesto! Have you made pesto at home yet? It’s one of my absolute favorite, ultra-flavorful sauces, and it seems fancier than it actually is. You can serve pesto on pasta or zucchini noodles, pizza, sandwiches and much more.
Homemade pesto is infinitely more tasty than the jarred varieties, and it’s very easy to make if you have a food processor or blender. Traditionally speaking, pesto is made in a mortar and pestle, but I can’t imagine anything worse than crushing basil by hand, one handful at a time. (Actually, I can: washing a sink full of dishes by hand.)
Surprisingly, Kenji from Serious Eats says that if you freeze and thaw the basil leaves first, the food processor makes even better pesto. I haven’t tried yet, but I’m intrigued. Keep reading to learn all about basil pesto!
Fun book updates:
- Over 100 five-star reviews on Amazon! Thank you!
- Gina made my Spicy Breakfast Fajitas
- Kasey made my Vegan German Chocolate Cake
- Laura made my Fresh Taco Salad
- Furthermore by Equinox shared my Grilled Veggie Skewers
- PopSugar shared my DIY Oatmeal Mix