Homemade pesto is always amazing. My 2 year old daughter loves it and it is a great way to eat raw garlic. Here is a simple recipe that we use which makes about 3/4 cup or enough for half pound of pasta (I like a lot).

Pesto Recipe

1/4 cup pine nuts (toast them if you have the time)

3 cloves chopped garlic

2 cups basil leaves – packed into measuring cup. Smash and bruise the leaves to release the oils.

7 tablespoons olive oil

2 tablespoons fresh lemon juice

1/4 cup finely grated Parmesan cheese

salt and ground pepper

Place top 5 ingredients in a food processor. Process until smooth (scrape sides of bowl as needed) for 30-60 seconds. Put in the cheese and pulse for a few seconds until fully incorporated. Taste the pesto and add salt and pepper as desired. Use the pesto on spiral pasta, panini sandwiches, or as a dip for pita chips and veggies.

We had some leftover pesto so last night, we cooked up grilled cheese sandwiches made with wheat bread, butter, Tillamook Cheddar, and the pesto.  It was a melty, gooey, green and orange delight. We served it with homemade tomato basil soup. Scrumptious!

Pesto and cheddar grilled cheese sandwich