Ingredients
Yield: 2 cups
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts (or walnuts)
- 2 large cloves garlic
- ½cup extra-virgin olive oil
- ½cup freshly grated Parmesan
Directions
- Combine basil leaves, pine nuts (or walnuts) and garlic in a food processor and process until very finely minced.
- With the machine running, slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
How to use pesto!
- Can replace tomato sauce for pizza (or go on pizza)
- Toss up with pasta for a classic dish
- Put on toast for a zingy breakfast!
- Spread on chicken for a tasty savory herby dish
- Use it as a condiment for a sandwich
Photos
Recipe Website Inspo
NY Times Cooking: I enjoy how the images speak for the website and the scale used to show off detail. I also appreciate how just because the information is hierarchially important doesn't mean it needs to be thick and wide!
Binging with Babish: In general I enjoy how simply this layout is. I hate that it is paywalled. But the overall layout functions well for the website.
Monoware: Another simple but bold design. I enjoy that the landing section is simpler while more information is presented when scrolling down.
General Website Inspo
Little Fat Boy: I just love big type big everything. It sets the tone and doesn't bombard the viewer with information... yet.
Plenty: Punchy bold colors with good contrast which is hard for yellow. Lowkey it does kind of hurt my eyes but I don't mind.
And Walsh: Great use of horizontal space with no padding on the sides. Very clear system for design.