The Perfect Pesto

Pesto is seriously so incredibly easy to make. I love this version because there isn't any cheese in it. You just throw everything into a food processor and voila. I took half of the mixture and put it directly in the freezer to save for a rainy day, because typically you won't go through all of it unless you're throwing a pesto party. I highly recommend you having some of this on hand. It makes your meals for the week just a little bit brighter.


1c. fresh basil 1/2c. fresh sage 1c. roasted almonds 4 garlic cloves, peeled and crushed 1/2c. mint leaves Kosher salt 1/2 T. red pepper flakes 1c. olive oil Directions:

Lightly toast the almonds on medium-high heat. Make sure to watch them closely and swirl around in the pan every couple of minutes. In a food processor, process the basil, sage, mint, garlic, almonds, red pepper flakes and salt until creamy. Slowly add in the olive oil. Taste a tiny bit so you can adjust the seasoning. I ended up adding in a big pinch of salt. Depending on how many fresh herbs you use, you may have to add in additional olive oil to get the right consistency. I ended up adding in an extra 1/8c of olive oil. You want this to be thick, so please don't go overboard. After you add in the last of the olive take another taste, just to make sure your seasonings are spot on. Serve over some fresh pasta, spoon on to some lightly toasted bread, top off your omelet with a tablespoon, or use as a spread for a jazzed up turkey sandwich.

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