Ask anyone in my house what their favorite lunch in the world is and without a doubt, they would answer your question with “pesto noodles” But they would kind of say it like “Um, duh, isn’t it everyone’s favorite?” Just my luck, they won’t eat pesto noodles if it’s made with pesto from the store. Even if it’s a health food store. Somehow, they can tell the difference. So, we always have to make our own. Not that I mind making it at home. I actually quite enjoy it and the amazing aroma that lingers around my kitchen all afternoon when I make it.
Making your own pesto is actually quite simple. You only need a few ingredients to make something so delicious. All you have to do is mince the garlic in a food processor, then add the basil and cheese. Once that’s blended, slowly drizzle in the olive oil and blend it again until it’s smooth. Then, add salt and pepper to taste, and you have the most amazing pesto in the world and not a single nut was involved.
I have to make pesto without nuts because some people in my family have tree nut allergies. It turns out that when pesto is made without tree nuts, it’s actually called “pistou.” Pretty neat, huh? Pistou is similar to pesto, but it contains no nuts in it, making it safe for the people with allergies in my family.
Pesto is so versatile, one of the main things I love about it. You can spread it on a piece of whole wheat toast, rub it on chicken breast (which is freaking amazing!), and so much more!
Pesto noodles is actually one of the easiest lunches I make. It takes me less than twenty minutes, and if I use basil from my garden, it hardly costs a thing. Basically, I just boil the (whole wheat) noodles, blend up the pesto, and mix the two together and lunch is served. It’s literally that simple.
Because pesto browns really fast when exposed to air, I like to freeze it if I am making it ahead of time. Luckily, it freezes really well! One way you can do to freeze pesto is pour it into an ice cube tray, place plastic wrap over the top and put it in the freezer for a couple of hours.
Here’s the recipe:
- 3 cups fresh basil leaves
- 3 cloves garlic
- ½ cup Parmesan cheese, grated
- Splash of fresh lemon juice, more or less according to your taste buds
- About ½ cup olive oil (or oil of your choice)
- Salt and pepper to taste
- Chop up the garlic until it is minced. This can be done by hand or in the blender.
- Add in the basil and cheese and start to the blender. Slowly add in the olive oil while the machine is running. If you cannot add from the top of your blender, add a little at a time. Blend until smooth.
- Squeeze in a little lemon juice and add salt and pepper to taste.
- Use immediately or freeze. These are great to prepare ahead.