Homemade Pesto

Bring a pot of water to a boil. Then blanch the basil by adding it to the boiling water. Push the basil under water with a spoon and let it cook for about 15 seconds. Then drain the basil, run it under cold water, and drain again. This blanching process will help keep your pesto from turning brown.

Next toast the walnuts, pecans, or pine nuts. Heat a pan over medium heat and add the nuts. Toast them for about 5-8 minutes, stirring occasionally, till the nuts are lightly browned.

Then combine all ingredients in a food processor or blender and blend. A food processor yields a more traditional coarse pesto while a blender yields a smoother pesto.

Transfer to a jar and store in the fridge for about 1-3 week. (I week is the typical recommendation, but mine always lasts longer). If you want to store it longer, you can freeze it in an ice cube tray then transfer the pesto cubes to a bag or tupperware. This pesto goes great over veggies, rubbed on chicken, or in pasta dishes; but feel free to get creative and use it however you’d like.