Glory Pesto

Probably every cook has a pesto recipe. I know. But, I’ve honestly never found a pesto that I like better than the one I discovered at Chef and Instructor Jeff Sandino’s Italian Cooking Class a few years ago. I’ve taken to calling it Glory Pesto because every time I make it I want to fall to my knees and thank the good Lord for this pesto.

I repeatedly sow basil during the summer – genovese and mammoth, purple and piccolo. Just so I have enough to make endless batches of Glory Pesto throughout the summer. It’s a tough job, I know. 🙂 Next to making Glory Pesto, the pride in sowing, harvesting and processing my own basil is pretty hard to beat.

This week, Kendall and Emma learned to make Glory Pesto. After walking them through one batch, I let them try making a batch on their own. I think they did a great job.  I thought I’d share their first experience making Glory Pesto and my Glory Pesto Pasta lunch with you.

Making Glory Pesto

First, I harvest my basil into a large bowl with ice cubes and cold water.

Basil Leaves in Water

To dry it, I use a tip I learned from cookbook author, Beth Dooley. I place clumps of basil leaves in a flour sack towel and spin it around outside. (Note: You will become a human sprinkler with this method – but it works!)

Check it out; Kendall just experienced the thrill of twirling that basil around out on the deck. The girls are starting to have some fun!

Kendall Cleaning Basil

Next, place the basil (I use about 2 cups), olive oil, and pine nuts in the food processor and blend until smooth (about 20 seconds).

Processing Basil

Kendall is lining up the rest of the ingredients – parmesan, garlic and salt.What is next Kendall

Now it’s time to add some parmesan. First. I start out with some Kraft shredded Parmesan (just saving $ is all)

Adding Kraft Parmesan

Then, I add the good stuff – a 1/2 cup of Parmesan Reggiano. Emma gets to try out my new microplane. The girls look a little concerned about this step.

Emma using microplane with Kendall

After a minute, she give’s it a try…Spaghetti Arms

Someone has spaghetti arms…

Emma using my new microplane

Microplane-ing like a boss, now.

Emma grating Parmesan Reggiano

That tuckered Sonny right out.

Sonny Napping in the Kitchen

The cheese is ready to be processed now for about 20 more seconds.Processed Basil and Parm

Finish with freshly chopped garlic and a little kosher salt to taste. All done!

Basil and Parm Mixed

One of my favorite uses for pesto is to make a Simple Pesto Pasta.

Boil some noodles. Add the noodles to a large soup kettle. Throw in a dollop or two of pesto, diced tomatoes, and pine nuts. Viola!Pasta with Pesto and Pasta water

Jeff’s tip is to reserve some of the pasta water to add back to the noodles to keep it all perfectly slippery. I usually end up adding about a cup back into the mix.Pesto Pasta

My favorite lunch is ready. If my friend DA was here, we’d have a fried egg on top.

(Check out my lettuce harvest. Obviously, I’ll be busy dropping bags of lettuce off to friends later this afternoon in time for supper.)My LunchGlory Pesto Recipe

1-2 cups loosely packed fresh basil

1/4 cup EVOO

1/2 tsp chopped garlic

3 heaping TBS pine nuts (raw)

1/3 c. freshly grated Parmesan

1/3 c. freshly grated Romano

Salt to taste

Place basil and EVOO in processor for 20 seconds until smooth.

Add nuts and process til smooth.

Add cheeses and process until smooth

Finish with the garlic and salt (don’t over-process the garlic or it can become to strong)

Taste and adjust the salt.

Still growing...




Jennifer Ebeling
Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden.
Jennifer Ebeling
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1 Comment

  1. 7 Ways to Preserve Your Herb Harveest on February 14, 2017 at 11:01 am

    […] have such a weakness for good Pesto. In an earlier post, I shared my Glory Pesto recipe; it’s my go-to Pesto for cooking and I’ve turned many dishes into something special […]

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