Cookin’ with Jazz: Homemade Pesto

With the summer months behind us, many of you may have herbs still growing. A simple recipe to use up some of those herbs is a homemade pesto. Typically, this is made from basil leaves; however, depending on what you have in the kitchen, you can substitute other herbs.


2 cups fresh basil leaves (or desired herb)
½ cup freshly grated romano or parmesan-reggiano cheese
½ cup extra virgin olive oil
1/3 cup pine nuts (can substitute chopped walnuts)
3 garlic cloves
Salt and pepper to taste


Place basil leaves and pine nuts into a food processor and pulse several times. Add garlic and parmesan or romano cheese and pulse until combined. Add olive oil slowly into food processor while it’s running, as it will help emulsify and keep the oil from separating. Add in desired salt and pepper.

Pesto sauce can be tossed with pasta, dolloped over baked potatoes, or spread onto toasted slices of bread. Enjoy!

*Can be frozen for up to six months*

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