Basil Pesto Recipe
Pesto is a simple sauce that can transform dishes of all sorts with its bright herbal flavours. The word pesto Pesto is a simple sauce that can transform dishes of all sorts with its bright herbal flavours. The word pesto comes from the Italian word “pestare” which means to pound or crush. Traditionally pesto was made in a large pestle and mortar with each of the ingredients being added and pounded until the right consistency was reached. In modern recipes, a food processor is often used to speed things up. There is nothing like homemade pesto. You can make pesto and keep it in the fridge for later use. In fact, I find it very convenient to have a jar of pesto in the fridge. It is like a time-saving magic jar for escorting a zest of fanciness to simple foods. Salads, sandwiches, or homemade pizzas the enticing aromas and the flavourful flick is so easy with pesto. Pesto pasta with marinated cherry tomatoes is one of my favourites food.
Servings: 8 people
Calories: 230kcal
Equipment
- Food Processor
Ingredients
- 2 cups packed fresh basil leaves
- 1/2 cup grated Parmesan cheese https://amzn.to/3an4t9I
- 1 tbsp lemon juice
- 3 clove garlic, roughly chopped
- 1/2 tsp fine sea salt
- 1/2 cup extra-virgin olive oil https://amzn.to/2Y3VFAW
- 1/3rd cup pine nuts https://amzn.to/3g0oDra
Instructions
- Combine the basil, nuts, Parmesan, lemon juice, garlic and salt in a food processor. With the machine running, slowly drizzle in the olive oil. Continue processing https://amzn.to/3g3ucFG until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
- Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
Nutrition
Calories: 230kcal