I’m making fish with pesto for dinner using a slightly modified version of my parents’ recipe! My dad has the greenest thumb of anyone I have ever met, and he always grows an awesome spring & summer garden of fresh edible plants including lots & lots of basil. I make this recipe the way I make most things, by feel and look, instead of by measuring, so these are estimates. Make a lot and freeze some! It keeps in the freezer well for a few months.
A lot of fresh, washed basil (at least 2 cups, a full package from the store, or as much as you can fit in your food processor)
~1/2 a cup olive oil
~1/4-1/2 cup lightly roasted pine nuts (or cashews)
5 or more cloves of garlic (if you don’t like garlic, what are you doing making pesto??)
Salt and pepper to taste
Optional for extra deliciousness: freshly grated Parmesan cheese. My parents always make pesto with high-quality hard Parmesan but I thoughtfully omit it because Ben doesn’t eat the dairy.
If you have a food processor or blender -> Put the peeled garlic, pine nuts, basil and then oil in. I find this is the best way to get everything ground up properly. Blend until smooth, taste, and salt and pepper accordingly. Add more oil if needed to make a smooth sauce.
If you’re working with an immersion blender -> Give the garlic a rough chop before putting it in a jar with the pine nuts, olive oil, and basil. Add everything to the jar in the opposite way of the food processor.
Mix thoroughly and put on whatever your heart desires and enjoy!