If Basil Pesto is not one of your go-to menu ingredients, you seriously ought to consider it. You can use it to pull together a delicious pasta salad or yummy pizza, and a super quick salad of sliced tomatoes with a “schmear” of pesto on top.
Our Texas Hill Country Basil Pesto is made with pecans rather than the traditional pine nuts.
Texas Basil Pesto
- Food Processor
- Cutting Board
- Measuring Cup
- Rubber Spatula
- 4 half pint (8 ounce) jars
- Add garlic and cheese: Add the minced garlic and Parmesan cheese to the basil mixture, and pulse several more times. Scrape the mixture down from the sides with a rubber spatula.
- Stream in the olive oil: While the food processor is running, slowly add in the olive oil in a small steady stream. This helps it to emulsify, and keeps it from separating. Stop the food processor occasionally to scrape the pesto back down into the processor bowl.
- Stir in salt and pepper: Add more to taste, if desired
- Jar it up: Spoon pesto into jars and add a small layer of olive oil on top, to avoid oxidation and discoloring. Leave at least a half inch space at the top of the jar if you plan to freeze your pesto.