There is something special about pesto. Whenever I go to an Italian restaurant and see something on the menu with pesto in it, I think, “Oooh! Pesto!” Yes, I get excited about pesto. It is part of the Italian trifecta of sauces: marinara, Alfredo, and pesto. Although the first two get most of the glory, pesto is the secret, quiet younger sibling that really steals the show.
Do you know what’s really awesome? You can make pesto at home! And it’s super easy! All it takes is a blender. You don’t even need to cut anything. It’s also pretty versatile. I bet most of us don’t have pine nuts just laying (lying?) around the house, but most of us probably have pecans, walnuts, or cashews. Almost all kinds of nuts will work in this recipe (though I can’t imagine peanuts working. They are kind of the step-child of the nut family, in my opinion. Especially since they aren’t technically nuts).
When I make pesto, if I have some left over, I will spread it atop a pita and make myself a pita pizza (my all-time favorite lunch!) It would also be great in a panini. Man, I’m getting hungry. Let’s get to the recipe!