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The Best-o Pesto!

The Best-o Pesto!

Honestly, when it comes to good food, it's all about flavor! What I love about pesto is that it literally takes minutes to make and it can turn a plain dish into something extra special and delicious! 


I like to use a blend of Parmesan and Romano cheese, but if you prefer to use only Parmesan, you can leave out the Romano and use 3/4 cup of Parmesan instead. I also like to add extra garlic, but if you don't want to be wreaking of garlic breathe for two days lol, you can opt foronly 2 cloves.


  • 1/2 cup pine nuts

  • 1/2 cup grated Parmesan

  • 1/4 cup grated Romano

  • 4 garlic cloves

  • 6 cups basil leaves (remove stems)

  • 3/4 cup extra-virgin olive oil


  1. Combine pine nuts, basil and garlic in a food processor and process until very finely minced.

  2. With the machine running, slowly add in the olive oil & process until smooth.

  3. Mix in the Parmesan and Romano cheese.


[yields about 2 cups]

*** This recipe contains pine nuts*** 

You can store the pesto in the fridge in an air tight container for up to 5 days or you can freeze for up to 3 months. If you plan to freeze your pesto, skip the last step and leave out the cheese. You can defrost the pesto and add fresh cheese whenever you plan to serve the pesto. 

You can add the pesto to any pasta and add grated Parmesan for a quick and easy meal or to your favorite fish, steak, pork or chicken. It works as a delicious spread for sandwiches, grilled corn and veggies too! 

Hope you enjoy! 




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