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You are here: Home / Cook Something / Sauces & Salad Dressings / My Favorite Pesto

My Favorite Pesto

08/02/2013 by Judy 12 Comments

 My Favorite PestoThis Pesto recipe is my absolute favorite…in fact, I’ve been told by many people that it’s their favorite as well.

A long time ago, back in the early 1990s, we were stationed in Philadelphia.  A friend of a friend (I don’t even remember who) gave me a delicious Pesto recipe and I’ve been making every year since.  What makes this pesto better than all the rest, in my humble opinion, is the addition of butter.  Yes, butter!  So you know it’s gotta be great, right?  I’ve never seen a pesto recipe with butter in it.  Actually, I’ve never actually looked for one to be perfectly honest so it might exist.  Now, I’m sure this recipe is not authentic but  the girl that gave it to me was Italian so I’m going with it. Whenever I ask my husband what he wants to eat, I can pretty much guess he’ll say pesto pasta!  He loves this pesto so much I wouldn’t be surprised if I found him eating it with just a spoon and no pasta!  Yes, it’s that darn good.

Freeze It!

During summer when it’s easy to find big bunches of basil at the local farmers markets or grocery store, I make up several batches of pesto and freeze it in containers to enjoy throughout the winter. It freezes really well and doesn’t turn an ugly color.

So Many Uses!

Not only is this Pesto delicious on pasta, I like to put it on Caprese Salad Stacks for a light lunch or appetizers. I also use it when I bake salmon in the oven. Grilled shrimp is delicious with it and so is chicken.  Oh the possibilities are endless!

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Basil Pesto
 
Print
Ingredients
  • 6 Tbls. unsalted butter
  • 1 C. olive oil
  • 2-3 cloves, garlic
  • 2 Tbls. grated parmesan cheese (I usually add more - 4 Tbls.)
  • 1 tsp. salt
  • 2 C. basil
  • ¾ C. pine nuts
Instructions
  1. In a food processor, add butter, olive oil and garlic. Process until combined. Then add parmesan cheese and salt and process some more. Then add the basil and pine nuts and process again, but not too much. It's nice to have bits of nuts and basil, not a puree. Add a little more salt if necessary and top with fresh grated parmesan cheese if you adding it to pasta.
  2. If it looks a little pale and you want more basil go ahead and add more. If you want less butter, use less. This recipe is very adaptable to your own personal preferences.
3.5.3229

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Filed Under: Sauces & Salad Dressings, Cook Something Tagged With: Pasta, Pesto, Pizza, Sauce, basil

« Grilled Salmon with Pineapple Jalapeño Salsa
Low Carb Pizza Crust »

Comments

  1. Ginger says

    08/04/2013 at 14:08

    OMG! Basil Pesto. Soooooo Good. Thank you!

    Reply
    • Karen says

      08/31/2015 at 09:41

      What do you mean by “C” – is it a cup?

      Reply
      • Judy says

        08/31/2015 at 10:29

        Yes, C is abbreviation for cup 🙂

        Reply
  2. Mya says

    01/11/2016 at 19:52

    How much does this recipe make?

    Reply
    • Judy says

      01/11/2016 at 22:36

      I’ve never measured but a close guess would be about 2 cups. I hope you love it as much as I do 🙂 It freezes well too, so if you don’t need it all and want to have some later, put it in a container and freeze for later.

      Reply
  3. emmy brown says

    03/13/2016 at 13:44

    I’m a pesto lover also ! I grow tons of Genovese Basil every summer, just for pesto making.
    Can’t wait to try this with the added butter. Sounds amazing ! Thanks !
    I also grow Thai Basil and found a recipe for a wonderful Asian Basil Pesto.
    Thai Basil, peanuts instead of pine nuts, sesame oil, fish sauce, rice wine vinegar . . . it’s wonderful with grilled shrimp and angel hair. My stomach is growling just thinking about it.
    Tomorrow, start basil seeds in sunny window.

    Reply
    • Judy says

      03/13/2016 at 15:23

      I hope you enjoy it. It’s our favorite! Your Asian version sounds amazing. Going to give it a try!!!

      Reply
      • emmy brown says

        03/14/2016 at 09:23

        Asian Basil Pesto

        2 c. Thai Basil leaves
        2 Tbls dry-roasted peanuts
        1 Tbls sugar
        1 1/2 Tbls dark sesame oil
        1 Tbls fish sauce
        1 Tbls rice wine vinegar
        1/4 tsp crushed red pepper flakes ( or more to taste)
        3 garlic cloves

        YUM !!

        Reply
        • Judy says

          03/14/2016 at 10:25

          Thanks for the recipe!!!

          Reply
  4. Patty says

    05/30/2016 at 05:57

    Hi there Judy,

    When you say 2 cups of basil, I imagine that is measured in a dry measure cup. Also are the basil leaves packed into the cup?

    Reply
    • Judy says

      05/31/2016 at 15:52

      Yes, I used a 2 C dry measure and they were pretty much packed in there. It doesn’t have to be exact so don’t worry about that. Typically, I just buy a big bunch of basil and use it without measuring until it looks good 🙂

      Reply

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Hey there! I'm Judy, an empty nester just trying to fill up my day. I love to cook and shake up a tasty cocktail. Follow along and cook something, drink something or do something with me! Read More…

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