Preheat oven to 350 degrees. Place pine nuts on a parchment lined baking pan, and bake 7-10 minutes.
Take them out when they are lightly browned, pine nuts are sensitive creatures. Or you can skip this step if you like it raw. Pun intended.
Put the basil in a large bowl and submerge in water.
Dunk it a few times, lift it out, and put it in another bowl. The dirt will fall to the bottom. If your basil is really dirty (oh my) you'll have to do it a few times until the water runs clear.
Place all ingredients in a food processor.
Your pesto can be as thick or as thin as you like, I like it a little thicker, making it great for spreads, but you can have it thinner and use it as a sauce for pasta, or whatever.
Here is the final product. Lasts for about 2 weeks in the fridge or you can freeze it. Makes about 2.5 cups.
Here it is on my homemade sourdough bread.
Yup. kick ass.
go to my website for more stuff. www.chefamandaanderson.com
- 1.0bnch fresh basil (about 4 cups packed)
- 2.0c pine nuts
- 1/4c extra virgin olive oil
- 1/4c lemon juice
- 4.0 small garlic cloves, smashed, peeled
- 1.0Tbsp sweet white miso
- 1/2tsp sea salt
- 1.0pch black pepper