The Sauce Series: Episode 3—Pesto

I’m going to be honest and say right away that I don’t make pesto too often. Not because it’s difficult to make, but because it’s expensive to make. Basil and pine nuts are simply not cheap. Although this is the reality, it’s one I’m willing to ignore since I’m such a sucker for pesto. There’s nothing else like it in my mind. Not to mention that it’s incredibly easy to make.

Pesto is actually the reason why I started growing my own basil. Once the plants produce enough leaves to overwhelm the weekly usage, I give them a major trim and make a large batch of pesto for the freezer.

But enough talk…let’s get to it.

Here’s what you’ll need:

  • Basil
  • Pine nuts
  • Parmesan cheese
  • Garlic cloves
  • Olive oil
  • Salt and pepper


First, toast the pine nuts in a sauté pan until golden brown.

Screen Shot 2015-12-16 at 9.03.55 AM

Note: Continually stir the pine nuts to avoid burning.

Rough chop the basil and mince the garlic.

Combine all of the ingredients in a blender and blend until smooth.

Transfer to a dish to serve as an appetizer with bread and cheese.


Or heat up in a pan with a little cream to make a delicious sauce for pasta.


Yeah…it’s really that easy.

I prefer pesto with bread and cheese, but my significant other is a fiend for pasta. Regardless, pesto truly is the ultimate treat in my home. Although I don’t make it often, I savor every bite when I do.

Until next time, take care.



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