Wondering how to make pesto from scratch? Vera Jane’s Novello Extra-Virgin Olive Oil is just the Earthy taste of spring you need and will help you in your pesto pursuits (keep reading for our perfect pesto recipe). In Tuscany, Italy, sits the Zanetti family’s farm, where the olives are grown that are used to make our very own Vera Jane’s Extra-Virgin Olive Oil.
The fruit of their labor is harvested once a year during a small window. Most of the oil will be stored and bottled as needed, but a select amount is sent to us as the first harvest for you to enjoy. We consider this the most exciting oil of the year with its grassy taste that explodes with freshness as it hits your mouth. It’s a special treat, indeed, and only distinguished as Novello for a limited time. What to do with Vera Jane’s Novello Extra-Virgin Olive Oil? Drizzle liberally. Here are a few ideas, including our recipe for perfect pesto.
- Drizzle on top of steamed vegetables, pasta, pizza, steak, or DLM Gelato.
- Use to lightly fry meats and seafood.
- Finish with a little sea salt, freshly ground pepper, or dried herbs and use as a dip for DLM Artisan Bread.
- Make bruschetta, a simple vinaigrette, or pesto!
HOW TO MAKE CHEF CARRIE’S PERFECT PESTO RECIPE
USING YOUR FOOD PROCESSOR
Pulse the garlic, salt, and pine nuts until finely minced. Add the basil and pulse until finely minced. Stir in the olive oil and cheese, and adjust seasoning according to taste if needed.
For more of an authentic pesto, use a mortar and pestle for a finer texture.
MORTAR AND PESTLE
Step 1: Combine the garlic salt and grind into a paste.
Step 2: Add the basil a handful at a time and grind in a circular motion; continue until all the basil is crushed.
Step 3: Add the pine nuts and crush into the paste, then grind in the cheese.
Step 4: Slowly drizzle in the olive oil until well incorporated. Ready to eat right away, or place in a covered jar with a small amount of additional olive oil.
- Toss with freshly cooked veggies
- Mix into mayo
- Drizzle over eggs
- Smear on bruschetta
- Dollop on soup