Homemade Pesto Sauce

This recipe is almost too simple to even call a recipe but I wanted to share the full method here as well as discuss some variations on the classic pesto.

All you need is a few simple ingredients and a blender, hand blender or food processor. Basil and pine nuts are the classic combination for pesto but if you don't have them or if they are expensive where you live you can try various other substitutions. I like to add spinach and walnuts which also change up the nutritional profile a bit.

The only catch to making this simple recipe is that you kind of have to make pesto in large batches, it just works that way. So finally I found a use for the baby food freezer that I barely used for the baby food. I use it to freeze purees such as pesto in small cubes and then transfer it to a freezer safe bag for storing. Just take one out whenever a recipe calls for pesto for a quick and easy addition to your meal.

Having some frozen pesto on hand can easily make a meal when you are pressed for time and don't want to work on creating a sauce for pasta or chicken, just take out a couple of the little cubes, thaw by pouring a tiny bit of boiling water on them and there you have an easy sauce. No jars, cans or take out required!

Here are just a few ways to enjoy homemade pesto:

- Pasta sauce

- grilled cheese or a simple spread on toast

- marinade and sauce for fish and chicken

- pizza sauce

- mix it with nut butter or hummus for a delicious veggie dip

Homemade Pesto Recipe (makes about 2 cups)

Tools

Hand blender or food processor

spoon

Ingredients

4 cups fresh basil, kale, and/or spinach (also try fresh coriander and parsley as additions)

1/2 cup pine nuts, walnuts, almonds

1/4 cup parmesan (optional)

3 cloves fresh garlic (use more or less depending on how spicy you like it)

1/2 cup olive oil

salt and pepper to taste

Directions:

1. Blend all ingredients together until relatively smooth; scraping down the sides as needed.

2. Spoon into freezer tray or small container for freezing small portions or use right away. It can be stored in the refrigerator for about 1 week.

3. Note - Play around with the amount of olive oil depending on how you plan to use it. If using as a dip or a spread on bread you could add more olive oil. Pesto is very versatile, like I said it shouldn't even be considered a recipe.

Salmon with homemade pesto. Simple and delicious.