Best Basil Pesto
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!
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!
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
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!
*Read Pellegrino Artusi's La scienza in cucina e l'arte di mangiar bene for some amazing insights into authentic Italian cooking & technique.