Fresh Pesto
Fresh Pesto
Robert Moreland
N/A
10 minutes
10 minutes
Condiment
Pesto isn't just a sauce; it’s an ancient preservation technique. Originating in Genoa, Italy, the name comes from the word pestare, meaning "to crush." Historically, sailors used it to prevent scurvy on long voyages, packing basil, garlic, and oil into jars to survive months at sea. It wasn't about being fancy; it was about survival and flavor density.
Most pesto recipes are standard: basil, nuts, cheese, oil. This recipe changes the game by swapping standard olive oil for Roasted Extra Virgin Olive Oil. This small tweak adds a smoky, savory depth that raw oil lacks, giving the sauce a darker, richer profile that stands up better to grilled meats.
Don't just toss it on pasta. This version is bold enough to be used as a:
Steak Topper: A direct replacement for compound butter on a Ribeye.
Burger Spread: Mix it with mayo for a basil-garlic aioli.
Marinade: Coat chicken thighs in it before hitting the grill.
Ingredients
2 cups of basil leaves, packed
1/2 cup or 2 ounces of grated Romano or Parmesan-Reggiano cheese
1/2 cup Brew and Feed Roasted Extra Virgin Olive Oil
1/3 cup pine nuts or walnuts
3 garlic cloves, minced (roughly 3 teaspoons)
1/4 teaspoon Brew and Feed Sea Salt
1/8 teaspoon Brew and Feed Gourmet Pepper Blend
Directions
Pulse basil leaves and pine nuts in a food processor a few times
Add the garlic and Parmesan or Romano cheese to the food processor and pulse a few more times
Slowly add the olive oil while the food processor is running
Add sea salt and pepper blend
