Homemade Pesto

I get on these kicks from time-to-time where I go to buy something and as I reach to put it in my cart I think "I could make that."  So, I decided to make pesto from scratch during our low key weekend.  I had all of the ingredients at home, minus the basil--so I bought that and went home to make pesto. It was crazy easy, and so yummy!  Plus I love to use these little mason jars for everything!

We've been eating pesto everything around here.  On pasta {obviously}, on grilled chicken, mixed in with Alfredo sauce {so good}, as a spread on sandwiches, and mixed with olive oil for bread dipping.

Homemade Pesto

Adapted from Whats Cooking with Ruthie

ingredients:

1 2/3 cup basil leaves, loosely packed

5 tbsp. toasted pine nuts*

2/3 cup shredded parmesan cheese

3 cloves of garlic

1 tsp salt

2/3 cup olive oil

1 tsp. lemon juice

Place basil leaves, garlic, salt, pepper, and pine nuts into food processor; pulse until finely chopped.  {I had to scrape down the sides a few times to get everything to the bottom of my mini chopper}  Add in lemon juice & gradually add in olive oil through the top opening--scrape again and add in parm.  Pulse to blend.

*to toast your pine nuts, put them in a dry pain over medium heat, stirring constantly until golden.  Don't walk away--these suckers burn in no time flat!