Per Serving: $0.19
Do you have a favorite condiment? As in, one little sauce that you never want to give up? We’re talking anything that can be spread on a sandwich or used as a dip. Tzatziki, salsa, ketchup, you name it. I had this conversation with some friends last week and realized tat Zac and I have had this exact conversation with numerous groups of friends over the last few years for some reason, but my answer is always vacillating between salsa and PESTO. I’m a sucker for basil? Sometimes you just gotta have it.
And since we’re on vacation – road trippin’ up the west coast. (Humboldt Redwoods State Park, Portland, Vancouver, etc.) – I’m going to keep this short and sweet. Pesto is easy to make, but if you’re using a blender, you just have to have a little patience.
Also, it’s pretty rare that I actually put parmesan cheese in my regular basil pesto. I know that’s weird, but I prefer to top foods with cheese, so it saves a little cheese for later. I’ll include the amount below just in case you want it! This is the way I most frequently toss together a pesto sauce, and then I like to eat it with a spoon. It’s the dead middle of basil season so get out there and make a whole bunch of pesto on the cheap, then freeze it (in your ice cub tray!) for later. Do it.Print
- 3 cups fresh basil, loosely packed
- 2 garlic cloves
- 2 tsp lemon juice
- 1–2 tsp water (if necessary)
- 1/4 cup walnuts
- 1/8–1/4 tsp salt
- (optional 1/3 cup parmesan cheese)
- 1/4 cup olive oil (+2 Tbsp olive oil if necessary)
- Blend about half of the basil with the garlic, lemon juice until it is mostly blended, add water if necessary to get the blades moving.
- Add remaining basil, walnuts, salt, and cheese (if using) and blend again until mostly smooth, scraping down sides until smooth.
- Open the small screw cap on your blender and drizzle the olive oil in while you blend on low. Blend until combined, scraping down sides as necessary. Taste and adjust as necessary – adding more ingredients as you desire. :)
- Category: Sauce