Making Pesto

IMG_1046IMG_1042IMG_1052IMG_1061   IMG_1059 IMG_1048Making pesto is one of those things that is incredibly easy to do, and is always a big crowd pleaser. People who haven’t made it think it’s this long, time consuming process, and are always really impressed! It’s something that is so easily store bought, but the flavors you discover when you make it yourself will have you making it fresh every time! I used Williams-Sonoma’s recipe. I’ve been using their recipes a lot lately because I keep getting such delicious results!

Williams-Sonoma Pesto Recipe


2 cloves garlic

2-3 cups fresh packed basil leaves

10-15 sprigs fresh flat leave parsley sprigs

1/2 a lemon (recipe doesn’t call for it, but I love the fresh taste 1/2 a lemon gives this recipe!)

1/2 C grated Parmesan cheese

1/4 C grated Pecorino cheese

3-4 Tbs. Pine Nuts

Salt and pepper to taste

1/2 C Extra-virgin olive oil


Place the garlic and pine nuts in a blender or food processor until coarsely chopped. Add 1/2 the basil, and blend. Add the remaining basil, parsley, and lemon juice. Blend, adding a slow stream of olive oil. Add the cheese, salt and pepper, and continue blending, adding the olive oil until you have run out. If consistency seems too thick, add more olive oil as needed. Serve over pasta, fish, or chicken. I love throwing this over pasta and cooked prawns! Top with parmesan cheese, and enjoy!

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