Everybody loves a good sauce, right? Well I’m not very good at making very many sauces, but I did learn how to create an amazing pesto. I started out by googling for recipes and then made some modifications of my own and I wanted to share it with you all. So here goes…
For this recipe that makes 22 oz. of pesto, you want to start out by buying all of the following ingredients:
- Basil (4 oz.)
- Mint (0.75 oz.)
- Cilantro (0.75 oz.)
- Shaved Parmesan Cheese (2.5 oz.)
- EVOO (1.5 cups)
- Pistachios (1 cup)
- Salt (pinch)
- Pepper (1/4 tsp)
- Garlic (4 gloves)
My favorite type of blender is the Vitamix. It has so many different settings and really lets you control how much you want your sauce blended. But honestly, any blender will work. You want to start out by washing the Basil, Mint, and Cilantro.
After drying, tear each leaf from its perspective stem. This will take a little bit of time but just enjoy it! Cooking should be fun and enjoyable. Alright, now once you’ve finished, your blender should look something like this:
Now that you have all of your leafs in there, you can start to add the heavier ingredients. Pour about 2.5 oz. (half of the pictured container) in the blender on top of the greens. Now pour 1 cup of salted pistachio meat on top of that.
Doing this helps to push the greens down towards the blade of the blender. Next, sprinkle a little bit of pepper and salt over the top. You don’t have to use a lot of salt if you get the salted pistachios as I did. But if you need to cut down on the sodium in your diet, it might be a good idea to get unsalted pistachio meat so you can add your desired about of salt. However, when I add salt, I prefer to use a little bit of Himalayan Pink Salt because of the many health benefits it has.
Finally, before you pour your EVOO in, push down on the contents of your blender to make them closer to the blade and easier to blend. Pour about 1 1/2 cups of EVOO on top of that and start to blend. Your blender should look like this:
Begin to slowly blend, only increasing the blending speed as the contents start to blend easily. You definitely don’t want to blow out the motor on your blender because 1) it’s expensive and 2) it stinks like burnt rubber…forever. Continue to slowly increase the blending speed as everything gets all mixed up.
DO NOT blend garlic in! Mince the garlic on the side and then put it on top and slowly mix it in with a spoon. This makes for a much stronger garlic flavor, which I prefer. But if you want a more subtle flavor, then go ahead and blend it in.
This recipe makes about 22 oz. of pesto. From here, you can put 11 oz. into a glass jar (without the minced garlic, let’s try to keep that stuff as fresh as possible!) and freeze it for one of those times you’re lazy and want a home cooked meal but don’t really wanna cook or clean and yada yada yada. But the other half you can use tonight!
This pesto is amazing for many things. You can use it as a pasta sauce (duh), a spread on sandwiches, or a base to stir fry chicken. I hope you enjoyed this recipe and will try it soon!