This pesto spread is so delicious that you are going to want to put it on everything: salads, breads and the list goes on.
Oh MY! I love, love, love, love this spread. It is so versatile and great to have on hand. At all times! Seriously! Christopher and I always have some type of ‘spread’ in our fridge.
This next paragraph is probably going to tell a lot about me. I don’t know if other people are like this but I get nervous when I see some type of food that I love, running out. For instance, this spread. I look at the jar and see that there is only an inch or two left and I literally gasp inside and think, ‘OMG, I have to make more. Do I have the ingredients? Do I have to run out and get the ingredients? Is the store open?’ On and on. Yup, that’s me. And that is only one of the examples I can give. Don’t even get me started on running low on granola. *shudders and runs to the cabinet to check.*
The reason this lovely delish best pesto spread isn’t just called best pesto sauce is because sometimes I think pasta when I think of pesto. I know that there are tons of ways to use pesto and we do use it a bunch of different ways, but it doesn’t have the usual amount of oil in it. So we use it primarily as a spread. BUT, the beauty of this spread is it doubles as pesto sauce. So, what I’m basically saying is that this best pesto spread is a multi-tasker which is so cool. An over-achiever pesto spread.
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How to make the best pesto sauce
I start out with fresh basil. I am just hooked on the basil smell. When I’m measuring it out, every once in a while, I lift some leaves to my face and take a deep sniff. Ahhhhh, simply lovely!
I wish I had a green thumb! I would grow this everywhere I could. But alas, I don’t. I’m a eukaryoticidal maniac. It’s rather sad. I’m glad there isn’t a law against killing plants because I’d be in prison right now yelling, “I didn’t mean to! I had the every intention to keep it alive!”
Back to the recipe.
I also use some fresh parsley in this recipe.
Look, it’s a parsley bouquet given to me by Christopher. Awww, he shouldn’t have.
Wait, yes he should. I need it for the recipe.
The next photo is both of them together because . . . . . even though I kill greenery, I ❤️ it!
Time for the nuts! I use different nuts every time I make pesto, but this recipe has both walnuts and pistachios. I am a major fan of pistachios. I have great memories of eating pistachios with my mom. We’d sit there with two little pyrex bowls beside us and open each pistachio up and toss the shells in one bowl and put the meat in the other. That is not to say that a few didn’t make it into our mouths instead of the ‘meat’ bowl, but our goal was to savor the harvest once it was, well, harvested, not trickle it away in drips and drabs.
This photo has the nuts, lemon, oil and salt in it! That’s all the ingredients!
Into the KitchenAid Food Processor the nuts go. I turn it on high for about a minute. I eyeball it and stop when it’s the size I like it to be. Ahhh, just right!
Next, I put in the basil, parsley, oil, lemon and salt. When I first started making herb spreads, I used to add the oil and lemon a little at a time and if you are making pesto for the first time, you may want to do that too. By now, I’ve made it enough that I know this is the right amount for the way Christopher and I love it!
This is all the ingredients processed together! Green goodness for everyone!
Notice that it isn’t very oily! Spready, spread, spread, spread!
Does anyone else drool when you look at food? Feel those little glands in your cheeks hit the inside of your mouth with a squirt of drool? And feel thankful that your lips were closed because it would have hit someplace in front of you if they weren’t (in my case, the monitor screen)?
The above photo did that for me. Most photos of food get my drool glands going. Such is life in the life of Lainey!
I taste the pesto at this time and see if it needs more salt or lemon juice and then I add it if necessary.
Ideas of ways to use this delightful spread:
Spread on toast, on sandwiches, a dollop on salads, by the spoonful, on pizza, on crackers and the list goes on and on!
All that’s left for you is to make the best pesto spread and eat it!
I hope you enjoyed this recipe!
And as always, may all your dishes be delish!
Best Pesto Sauce
- Grab your food processor
- Measure out the basil
- Measure out the parsley
- Set aside
- Place the nuts in food processor and process for 1 minute or until nuts are right size
- Add parsley, basil, salt, olive oil and lemon juice
- Process until smooth and creamy
- Taste to see if it needs more lemon juice, salt or oil
- Put in glass jar or container