Pesto is one of the easiest, most scrumptious recipes out there! And, it's always going to be gluten free unless someone is being deceitful, mixing in flour filler (which happens a lot with sauces/dips/gravy). Quite honestly, I don't even use a recipe, I've watched my mom make it hundreds of times, but I wanted to share with all of you & took measurements the last time I made it! Enjoy this authentic Italian recipe for yourself to make the best basil pesto.
Keep in mind, I love garlic, so you might want to use less cloves & exclude the garlic powder if you're not as into it. Adapt it to your taste buds!
Ingredients
2 cups organic basil
3-5 cloves garlic
1/3 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
1/4 cup pignoli (pine) nuts
salt
pepper
garlic powder
The Process
For the purpose of this recipe, we'll use a food processor to mix everything together, but keep in mind that the name pesto is derived from the mortar & pestle that were originally used to craft this delicious recipe. If you go to Bologna, they will tell you that it's not really pesto if you're not using a mortar & pestle. I love Italians & their strict procedures when it comes to their culinary craft.*
Toss everything in the food processor & mix it up! I like to put the basil in first, then the nuts & cheese, everything else on top. And, then I will mix in the olive oil as I blend everything in the food processor.
Mix it up as fine as you like! I prefer mine on the coarser side.
Once it's complete, you're ready to eat!
Eat it by the spoonful, add it to a charcuterie board, mix it in with some pasta, add with some eggs for brekkie - there are so many options!
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*Read Pellegrino Artusi's La scienza in cucina e l'arte di mangiar bene for some amazing insights into authentic Italian cooking & technique.
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