Garden Fresh Pesto

Welcome to Realistic Kitchen- I am your recreational amateur chef, Kara. 

I have quite the basil crop this year and while I enjoy a fresh caprese salad as much as the next person, I decided to use my bounty on some homemade pesto. 

Shopping list:

1. 4 cups of fresh basil 

2. 6 garlic cloves (add a few more for a spicy bite or subtract a few for a mild garlic flavor)

3. Fresh Parmesan ( you can leave this out if you want a vegan pesto)

4. 1/4 cup of pine nuts (walnuts work too)

5. About a cup of olive oil

6. Salt and pepper to taste

First, you want about 4 solid cups of fresh basil. 

Next, give the basil a good rinse and gently dry it off.

Now it's food processor time! Put your garlic, pine nuts and a few handfuls of basil in your processor. Give it a few generous pulses then add a touch of your olive oil. Keep adding ingredients as you go.

After you have a good mixture going add in a handful of Parmesan. Keep in mind this is a personal preference. Taste your pesto as you go. 

As you "pulse" add more olive oil through the top of the processor. Careful not to add too much or your pesto will be overly greasy.

Give your pesto a taste. See if you need more garlic, salt or pepper. Once you have a flavor you like, blend your pesto to the desired texture.

Yum! I like mine slightly chunky. I can't wait to use this! I have so many plans for this batch. Fish, chicken, pasta, maybe I'll even dip some fresh bread into it. 

More recipes coming soon. Xo Kara