I may turn green any day now. That’s how much pesto I’ve been eating,
Pesto is one of those sauces that can be paired with almost anything in my book.
Today, I’m singing the praises of homemade pesto and you just may be inspired to whip up your own batch.
I’m also pleased to share more food in motion with another video in my series, Food in Motion.
Read more: Brilliant Basil Pesto Jump to Recipe
Of course, fresh basil leaves are at the heart of any pesto recipe. For years, I grew my own basil but these days, I’m happy to pick up small plants from my local grocery store.
I’ll admit, I’ve featured homemade Pesto on this blog before, HERE and HERE but I decided to share this recipe again because I happened to create a video of my Pesto making.
As I continue to practice my video creation skills (and I’ve been practicing a lot), I’ll share my new videos on this blog as well as over on my Instagram account.
Meanwhile, check out my latest video creation below featuring Homemade Basil Pesto in my Food in Motion series.
Food in Motion
Homemade Basil Pesto
Equipment
- Food processor
Ingredients
- 2 cups Fresh basil leaves
- 1/4 cup Fresh parsley (no stems)
- 3/4 cup Lightly toasted pine nuts
- 2 cups Freshly grated Parmesan cheese
- 1 Garlic clove (more or less, as desired for taste)
- 3/4 cup light olive oil, (more or less, as desired)
- Pinch of salt, to taste
- Dash of pepper
Instructions
- Spread the pine nuts evenly over a baking tray and bake at 350-degrees for about 5 minutes. Do not allow to burn.
- Place basil, parsley, and toasted pine nuts into a food processor and pulse a few times to lightly chop.
- Add cheese and garlic.
- Add olive oil as food processor is churning. Add more or less depending on the desired consistency.
- Add pepper and salt, to taste
- Mix well and serve.
I love to spread fresh pesto on Chicken Caprese, which includes sautéed chicken breast, topped with tomatoes, fresh mozzarella, and olive oil.
But this homemade basil pesto is just as good as snack spread on mini toasted rounds which you can find at most grocery stores in the bakery section.
I hope you’re inspired to make some Basil Pesto yourself.
Thanks for popping by.
I’ll see you back here next time.
You omitted the olive oil from your ingredient list.
Thanks for the head-up, Lauren.
I just corrected that in the recipe.
Hope you’re inspired to give it a try.
xoxo
Glad to catch it. Your video is really well done. The pesto looks delicious.
The second I opened this my mouth began to water! What deliciously tempting photography! Certainly, I would have to try this recipe even if I wasn’t a fan of pesto. Thank you for sharing this. I would say magazine worthy, but wow, what a beautiful video!
Thanks so much, Sherry.
You’re so sweet to leave such a lovely comment.
I’m glad you visited and I hope you give the Pesto recipe a try too.
Happy weekend to you.
xoxo