Alright, so I have loved pesto ever since I was a little girl. My mom used to make this pesto/cream cheese dip for baguette bread. (So easy, literally just put a couple bricks of cream cheese in a glass dish, slather it in pesto, bake at 350-400 degrees until it’s heated through).
But anyway, my mom used to just buy her pesto (I don’t blame her, with 6 busy kids at home her time was definitely stretched thin). So all I’ve ever known is store bought pesto. Who knew that it was so easy (and WAY cheaper) to make?? All you need is a couple ingredients and a good blender!
The WonderMix blender did a really good job with this recipe and it made a very smooth pesto. My one suggestion with this blender (like most basic blenders) would be to add the ingredients in one at a time. This will help to keep it from clogging up. It also helps to put your liquids in first, before any dry or hard ingredients. As long as you follow these little tips, you shouldn’t have any problem with this blender!
- 1 c. loosely packed basil leaves
- 2 oz. parmesan cheese cut into cubes
- ½ c. olive oil
- 1 clove garlic
- ¼ c. shelled pine nuts
- Put everything in WonderMix blender. Pulse a couple of times and then blend until smooth.
- Hint: Walnuts can also be used instead of pine nuts