Using this recipe from SkinnyTaste, I have become obsessed with fresh made PESTO! I made this batch in particular for last night’s dinner, Pesto Chicken Bake. This will keep in the fridge or freeze very well, but it’s so quick and easy I have just been making small batches when needed.
2 cups Basil, rough chopped
2 Garlic Cloves, finely diced
1/2 cup Parmesan Cheese, shredded
2-3 tbsp Olive Oil
Salt & Pepper to taste
Add basil and garlic to food processor and pulse until finely chopped. Drizzle half the olive oil and pulse again for 45 seconds or so. Add remaining oil, salt & pepper, pulse until well blended. Finally add cheese and pulse until completely blended.
Spoon into a Tupperware container or any container with an airtight lid. Place in fridge at least 15 minutes.
This can be a great addition to so many meals or snacks. Hope you’ll enjoy!
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