Dave’s Homemade Pesto

Here’s a recipe that Courtney found and I improved. We use it all the time, and it’s super-easy to make and use. Before we begin, please note that this is one that I make on the fly without really measuring. I’ve guessed approximate measurements.

Homemade Pesto
In a blender, mix the following ingredients:

  • 1/2 cup to 1 cup olive oil depending on the size of your blender. We use a mini chopper blender for this and can get about 1 cup of olive oil.
  • 1/4 cup Basil
  • 1/4 cup Oregano or Italian Seasoning
  • 1 tbsp of Garlic powder (I go heavy because I like it)
  • 1 tbsp of Onion powder (again, I go heavy)
  • 1 tsp of salt
  • 1/4 cup of Parmesan cheese
  • 1/2 cup of Romano or Asiago cheese. The more cheese you add, the sharper the flavor. We like it extra sharp, so we add more than 1/2 cup of cheese.

Blend the living crud out of the whole mix until everything is finely blended. If it is too dry, add more olive oil.

It lasts for quite a while in the fridge, but you have to warm it up to make it pourable. We make about 2 cups at a time every three or four weeks.

Uses
Our favorite uses are as follows:

  • Pasta–Make your pasta, add the pesto to taste, and toss.
  • Bread dip–Nothing like warm bread dipped in the pesto.
  • Marinade–Courtney has taken to baking chicken in the pesto. Wow.

And we wonder why we are having trouble losing weight…. 🙂

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5 Responses to Dave’s Homemade Pesto

  1. Lora Leigh says:

    Yum. Is that fresh basil, or dried?

  2. daveloveless says:

    We’ve only used the dry, but I’m sure fresh tastes even better. We typically try to use real garlic as well, but the powder is sometimes easier to work with.

    p.s. We miss you guys.

  3. nosurfgirl says:

    I’ve never heard of a pesto without nuts! This is great, because it is usually the expense of the nuts that stops me from making pesto. WE’ll try it soon. 🙂

  4. daveloveless says:

    I think the original recipe did ask for nuts, but I tend to be slightly allergic to most tree nuts, so…. Plus, it tastes GREAT without the nuts.

    We’re going to make a big batch this weekend for a family get together.

  5. Sarah L. says:

    Must try.

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