June 13, 2019
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Pesto is such a simple sauce & yet so good.  What I absolutely adore about Pesto is that you can make a TON of it and then portion it out and freeze it.

Then you can use it for all different kinds of recipes.  Here’s a few my family loves:

  • Pesto & Gnocchi (we do GF Gnocchi — snag my favorite here)
  • Pesto Pasta — It’s as simple as making pasta, adding in some pesto & maybe a protein if you want
  • Using it as a condiment for sandwiches
  • Using it as a sauce for chicken or steak
  • Tomatoes, Basil & Pesto

You can also make this vegan & I really don’t think it alters the flavor much.  Just remove the cheese.  Easy Peasy.  Alright, let’s get to it….

This recipe is straight from Ina Garten (I LOVE her)  so I have to give credit where credit is due.

1cup walnuts

1cup pine nuts (pignoli nuts)

tablespoons garlic, diced (9 cloves)

cups fresh basil leaves, packed

teaspoon kosher salt

teaspoon black pepper, freshly ground

1cups olive oil

cup parmesan cheese, freshly grated


  1.  Just pop everything into a food processer until blended smooth.

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