Homemade Pesto

Summer = Pesto

Every summer we are blessed with abundance of basil, and that calls for homemade pesto.

This is my tried and true recipe...
makes a lot of pesto 
(enough for 3 to 4 lb/boxes of pasta...if you want less, just half the recipe)

Ingredients

4 cups of fresh basil leaves (packed)

1/2 cup of freshly grated Parmigiano Reggiano

(Parmesan cheese)

1 cup extra virgin olive oil

2/3 cups of almonds (or pine nuts, walnuts)

6 garlic cloves

salt to taste

Put the almonds and garlic cloves 

in the food processor and pulse a few times. 

Add the basil and pulse a few more times. 

Add the olive oil in a constant stream while 

the food processor is on. 

My family's extra virgin olive oil from Italy
sold on my Etsy Shop HERE

Stop occasionally to scape down the food processor.

Add the grated Parmesan cheese and salt and pulse again until blended.

Serve with pasta, spread over fresh bread slices, or use to make pesto pizza.

Buon Appetito!

Frugal tips:

1- I use almonds instead of pine nuts because they are less expensive, easier to find and because they have the perfect blend of essential fatty acids and vitamin E, magnesium and potassium, making it a great immune system booster. 

2- when storing olive oil, it is best to keep it away from heat, in a dark and cool place. Also it is best if the container is metal or dark glass.

Light and heat make the olive oil go rancid=go bad=not good

My oliviera from southern Italy

This recipe has been tested for taste and quality 

by native Italians ;)

My Italian friend Sara came over for lunch, and she approved!

Stay Frugal,

Daniela

Linking to
At the Picket Fence
The Frugal Girls
The Prudent Pantry
It's Overflowing
Debbiedoo's
Between Naps On the Porch
Coastal Charm
My Uncommon Slice of Suburbia
Krafty Kat
The Shabby Creek Cottage