Better Basil Pesto

If you don't grow your own basil you should. It's a very durable, resilient plant that loves sunlight and a bit of water. If you plant four or more basil plants, they will produce a large number of leaves and you'll have enough to make pesto every week or two.

Fresh picked basil is much more flavorful that anything you can buy at the store or even the farmer's market. Use it immediately to make this incredible pesto.

Pasta

Prep: 15 min
Cook: 5 min
Total: 20 min
Yields about 1 cup, enough for 1 pound of pasta

Nutritional Info

Carbs per serving: 1g

3 medium cloves garlic, unpeeled
In a small skillet over medium-heat, cook garlic (with skin on) until soft and small brown spots appear on skin, about 5-8 minutes. Remove from pan and remove skins with a knife. Finely mince or press into a large bowl.
⅓ cup pine nuts
In now empty skillet, lightly toast pine nuts over medium heat, stirring frequently until light brown on both sides, about 3-5 minutes. Place in a mortar or food processor.
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves
Wash basil and parsley. Pat or spin dry.
If you have a large mortar and pestle, then place leaves in mortar and smash with pestle until finely ground.
If you do not have a mortar and pestle, then place basil and parsley in a large plastic bag. Using a rolling pin, roll over leaves until bruised. Transfer leave to the bowl of a food processor.
reserved pine nuts
reserved garlic
7 tablespoons high quality extra-virgin olive oil
1 teaspoon kosher or sea salt
¼ teaspoon pepper
Add pine nuts, garlic, olive oil, salt, and pepper to mortar or bowl of food processor. Smash with pestle or process with food processor until finely ground.
¼ cup finely grated Parmesan cheese
Transfer to a small bowl and add Parmesan cheese. Mix to combine. Taste and add additional salt or pepper as desired.
Pesto and Pasta
If serving over pasta, cook pasta according to package directions. When al dente, remove from heat and drain. Pour pesto into pot with cooked pasta and stir to combine. Serve immediately. With pasta, carb-to-gram ratio is 0.3126 carbs per gram.
Storing Leftovers
Pesto can be kept in an airtight container with a thin layer of olive oil (1 to 2 tablespoons) on the surface. Will keep in the fridge for 4 days, or can be frozen for up to one month.