Creamy Basil Pesto



Pesto is pretty easy to make – throw shit in a food processor and blend in olive oil. But in true fashion I succeeded to make a gigantic mess by deviating from the original method and using my NutriBullet. Everything blended well but into the consistency of baby food. I then used my mini food processor because I was too lazy to bring out the big bastard but it wasn’t powerful enough to chop everything finely. So I had one bowl of pesto slime and another of roughly chopped ingredients. After taking an essential wine and scream/cry break I combined the two concoctions into what passed as “rustic pesto.” I’m just making shit up now. Point is; use a proper food processor for this recipe.

2 Cups Fresh Basil
1 Cups Pine Nuts
2 Cloves of Garlic – you can add more but if you keep pesto in the fridge you will have regrets.
1 Cup Pecorino Romano Cheese
1 Cup of Olive Oil
1 TSP Lemon Zest
Juice of Half a Lemon
Pinch of Salt

Add all ingredients except for the olive oil in a LARGE food processor and chop finely. Keep machine on while slowly adding in the olive oil until your desired consistency. You can add more oil later; you want a bit of a pool on top.

Creamy Pesto: This was so amazing, I can’t believe I’ve never done this before. Add half of a cup of half and half cream and two heaping spoons of pesto into a pot and warm it up. The cheese in the pesto will thicken the sauce but I strongly encourage adding more – cheese makes life better.


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