Traditional Pesto

Find me someone who doesn’t love a big bowl of traditional pesto pasta. I’m not sure they exist!

I mean is there anything not to love about a big bowl of carbs smothered in a fresh and herby sauce? Nope! In fact, there’s only more to love about pesto. One of my favorite things about it is how versatile it is. Use this pesto with your favorite pasta, spread it over bread for a sandwich or panini, add it to a bowl for people to dip into on a veggie platter, or use this recipe as a base and mix in your own herbs to give it a twist! If you love pesto, but want to try something different, give my mint pesto a try! It’s especially delicious in my Creamy Goat Cheese & Mint Pesto Pasta. 

Perfect for sneaking in a serving of vegetables!

I love adding a cup of arugula or spinach to my pestos. It’s a great way to sneak in some vitamins and I promise you, you cannot taste it! It’s also helps turn the pesto into a beautiful vibrant green!

Traditional Pesto

Recipe by Feast LocalCourse: Sauces and DipsCuisine: ItalianDifficulty: Easy

Servings

1

Cup

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 2 Cups Basil

• 1 Cup Arugula or Spinach (optional)

• ⅓ Cup Olive Oil

• ⅓ Cup Grated Parmesan

• 2 Garlic Cloves

• 1 Tbs Lemon Juice

• 1 Tsp Lemon Zest

• 2 Tbs Water (if needed to thin out)

• Salt, Pepper, and red pepper flakes to taste

Directions

• Add everything to a blender or food processor and blend until smooth
• I like to add in a cup of arugula to sneak in some vitamins but this is optional
• Store pesto in an airtight container in the fridge for a week or in the freezer for up to 6 months