Pesto & Pesto with Artichoke


  • Immersion Blender (or mortar and pestle if you hate yourself)
  • Microplane
  • A Sharp Knife 🙂


  • ~4 cups fresh basil leaves (from about 3 large bunches)
  • ~1/2 cup olive oil
  • 1/3 cup pine nuts (toasted for 5 min)
  • 2 garlic cloves (Microplane)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino Romano and Parmigiano Reggiano cheese
    • Nothing wrong with adding Asiago too.
  • 1 tsp coarse kosher salt


  1. Combine the basil, oil, nuts and garlic in food processor.
  2. Blend into a loose paste
  3. Add both cheeses and salt; blend until smooth (it should be a bit thicker now)
  4. Transfer to small bowl.
  5. Can be made 1-2 days ahead. Top with ⅛ inch olive oil and chill in airtight container.
  • The proper way to make a PESTO is with a mortar and PESTLE (see what They did there?). The result is a much smoother sauce. However, if there is just no way in hell you’re going to grind this by hand, there is a hack…
    1. Take the finished mix and put it into a small pot.
    2. Then WARM the mix while stirring frequently for about 3-5 minutes. This will allow things to break down, melt and, “open up” the flavors.
    3. Turn it into a jar and store.

Did I need to mention you need to taste to make sure it’s smooth and good? Well there it is, we are cooking, after all.

Love, Jimi

Bonus Recipe – Artichoke Pesto Spread

  1. Take one can of rinsed and drained artichoke hearts
  2. Another ½ cup of grated cheese, or whatever amount gets you excited
  3. A pinch of thyme, rosemary, salt and pepper (to taste, of course)
  4. Process with some of the pesto, streaming in olive oil to control consistency
  5. Spread on your favorite cracker or warm baguette or buttocks.
  6. Put it in your face hole until you get the desired satisfaction.

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