Homemade Basil Pesto

My kids love pizza.  Ok, who doesn't?  So I bought some Naan bread and decided to make a recipe on the back of the package for Chicken & Cheese Pizza.  It called for basil pesto and said you could buy a jar or make your own so I decided to find a recipe and make it myself.  It was way easier than I thought!  The original recipe called for basil leaves and I meant to buy some at the store but forgot so used spinach  (it said could be substituted) instead.  I also used walnuts in place of the pine nuts.  It turned out really good!  

Homemade Basil Pesto

yield: 1 CUP

 

total time: 10 MINUTES

Ingredients:

• 2 cups fresh spinach leaves (or basil leaves)
• 1/3 cup walnuts (or pine nuts) 
• 1/3 cup freshly grated parmesan cheese
• 3 cloves roasted garlic
• 1/3 cup olive oil
• 1 teaspoon fresh lemon juice (optional but recommended)
• 1/2 teaspoon each salt and fresh ground pepper

Directions:

1. Blend the spinach, walnuts, cheese, and garlic together in a food processor or blender. Pour oil in slowly while still mixing (or a little at a time, then mix, then more oil, then mix again, etc). Scrape down the sides, then add lemon juice, salt, and pepper. Pulse until everything is blended together and relatively smooth. Taste and add more salt/pepper if desired.
2. Make ahead/storing: Store leftover pesto in a jar, tightly seal, and refrigerate for up to a week. Freeze the pesto for up to 2-3 months. You can freeze it in greased ice cube trays and thaw small portions at a time.

Recipe Notes:

1. Instead of basil, try other greens like spinach or arugula.
2. Instead of pine nuts, I love using walnuts. You can also try pecans, pistachios, or almonds. For a nut-free pesto, try edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Other tasty pesto variations: try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, or paprika. Or add a dash of your favorite hot sauce.

*recipe from Sally's Baking Addiction*