Having originated in Genoa, Italy around the 16th century, Pesto comes from the Genoese word Pestâ, meaning to pound or crush. The name refers to the traditional blend by mortar and pestle of crushed garlic, basil, coarse salt, European pine nuts, Parmigiano Reggiano and olive oil. This recipe is classic in terms of ingredients, but with the convenience of modern gadgetry. Perfect alongside market-fresh crudités, topping your favorite roasted vegetable, or as a snappy smear on your favorite sandwich or burger. Store refrigerated with a layer of olive oil on the surface until ready to serve.
Please note, you will need a food processor for this recipe.
Using a processor, chop basil, pine nuts and garlic, until chunky.
Stopping frequently to scrape sides.
Add olive oil, blending until a paste forms.
Add cheese, zest, salt & pepper, blending until thick & creamy.
Store refrigerated with a surface layer of olive oil, until ready to serve.
Naturally low-carb & gluten-free
