Plant to Pesto


This is one of my favorite recipes. Once you know how to do this, you will have mastered the art of Italian food. You can make Pesto lasagne, pesto gnocchi, pesto and mozzarella appetizers, pesto paninis and all else your heart desires. It’s a light sauce with a real punch of flavor from the garlic and parmesean. It goes best when served with hot dishes so the flavors are infused and the aromas carried throughout the whole house.


1/4 cup extra virgin olive oil
2 tablespoons pine nuts
1-2 cups fresh basil
¼ cup parmesean cheese
1 clove garlic

After peeling garlic, combine all ingredients in a blender and blend. It is best eaten the next day after storing it in the fridge so the flavors of the garlic and cheese can settle down a little bit. So make it ahead of time and just add it to your warm pasta.

Bon apetito!

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