The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi. Yummy Pesto was the title. This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.
If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of kosher salt on it and let it marinate for a few hours at least and it can be marinated overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!
*if you’re going to freeze the pesto for a later date–put into a container and add a thin layer of olive oil to the top. Then when you defrost it just mix the olive oil in this will keep it green .
*You’ll need a food processor
2 cups fresh basil (washed)
1/2 cup romano cheese (grated)
1/2 cup parmesan cheese ( grated)
1/2 cup pignolli nuts or walnuts
1 cup extra virgin olive oil–use a good one
1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave
4 cloves garlic – peeled and whole
freshly ground black pepper–to taste
*kosher salt to taste if you feel you need it after finished making pesto
I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper
Cook pasta and drain and add pesto. Done!