I'm always a fan of things I can make ahead. This post also serves as a movement to end purchasing bottled goop that pass as pesto on the shelves of grocery stores. There are a lot of preservatives in them and the taste is just wrong. Pesto is super easy to make, all you need is a blender and 10 minutes of your time. When bottled properly, it lasts about a week in the refrigerator.
A few simple dishes where I've used this pesto recipe in (Sorry, we gobbled it up quickly so there aren't any photos!):
- Stir fry some garlic, zucchini and cherry tomatoes in olive oil, add the pesto at the last minute when all the vegetables are cooked through.
- On days when I crave for a flavorful meal but still want it to be healthy, I warm up cooked quinoa, add shredded cooked chicken meat and mix in the pesto. (You can also use whole wheat pasta to replace quinoa for this recipe)
- Mix the pesto with cream cheese and some heavy cream and you have an instant dip! Now all you need are chips/crackers!
So I hope I've convinced you enough to take only 10 minutes of your week. If you do, nutty and woodsy vegetable/pasta/meat dish(es) are within arm's reach for 7 days! Enjoy!
Notice that adorable 4 oz. ball jar, that's from Paper Straw Love.
- A big handful of Basil leaves
- 3-4 Tbsp. Olive oil, more if needed
- 1/4 cup Parmesan cheese, grated
- A handful of toasted Pine nuts (But since I had cashew nuts in my pantry, that's what I used for this recipe)
- 2 garlic cloves, crushed
- Juice of half a lemon
- Salt and Pepper
- Place the garlic and nuts on the blender and pulse until nuts are finely chopped.
- Combine the rest of the ingredients in the blender and pulse until everything has come together. Add more olive oil if mixture is too dry.
- Season with salt and pepper.