One of my favorite things any time of year is Pesto. And in my house, we’ve had a long-standing debate on who makes it best. I’ll tell you now. Not only because I’m a competitive person but also because it’s the truth. My Pesto Purfecto is.
When I was 14 years old my friend and I raided a neighbors garden and ran home with a big pile of basil. It was our first attempt at making pesto and would also be the very first time I ate it. I couldn’t believe how good it tasted or how easy it was to make.
Since that day so many years ago pesto has been made on the regular in my house.
I put it on my pasta and add it to my cold pasta salad in the summer. And the best thing is it’s super quick, easy to make, and child-approved!
Pesto Purfecto Recipe
- 2 cups chopped fresh basil
- 3 tablespoons pine nuts
- 1 teaspoon sea salt
- 2 large garlic cloves, minced
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese
First, remove the basil leaves from the stems. Then wash and spin dry the leaves.
Add all the ingredients into a high-speed blender or food processor and blend until smooth.
To make it vegan as I do, sub regular parmesan for your preferred vegan cheese. My favorite is Violife Just Like Parmesan.