For those of you that don’t know, my maiden name is Diaferio. Yes, it’s Italian (haha) and this recipe comes straight out of my Dad’s kitchen. Pesto has always been one of my all time favorite things to eat and the second Kirby and I moved into a placed with a backyard we couldn’t wait to have a garden full of basil, parsley and so much more. There is something about pulling fresh vegetables from the garden that warms the heart… Okay, maybe that’s just us Midwest folk, but it is truly the coolest thing. Our Homemade pesto recipe is fairly easy to make and packed with basil + garlic favor. I could eat it on basically anything, but my two favorite ways are over Gemilli noodles and on pizza. SO good.
Our recipe doesn’t include pine nuts because both my brother and sister are allergic to nuts. Since we’ve always made it without that’s obviously the way I like it best. It’s actually hard to find it without in the states so I was extra excited to find it without when visiting Cinque Terre, Italy (land of Pesto) this past summer. Yes, I was in heaven!
My blog will ALWAYS have different pesto recipes so if there is ever something you’d like to request please let me know 🙂 For now, check out my Pesto Baked Gnocchi with Sausage and Spinach recipe to fill you pesto craving.
Enjoy!
| Prep Time | 10-15 minutes |
| Servings |
Cup
|
- 2 Cup Fresh Basil
- 4-5 Parsley sprigs
- 4-6 Garlic Cloves
- 1 Cup Parmesan cheese Shredded
- 1 Cup olive oil
- Salt & Pepper
Ingredients
|
|
- Combine all ingredients into a blender and blend until smooth.
Fun tip: Pesto is super easy to freeze! I pull the garden and freeze 30+ at a time each year. If freezing recipe don't add the cheese until you're ready to eat it 🙂
