Prep Time 15 mins
Total Time 15 mins
Ratings: 4.8 from 6 votes
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 89
Best Season: Suitable throughout the year
Description

Pesto is a traditional Italian condiment commonly used in pasta dishes, sandwiches, and salads. The intense herbaceous flavor of the basil provides a unique and aromatic taste that is perfect for those who love rich and savory dishes. A versatile and easy-to-make sauce, the basil pesto is also an excellent addition to grilled meats, roasted vegetables, and soups, making it a favorite ingredient among professional chefs and home cooks.

Ingredients
  • 2 cup fresh basil leaves
  • 2 garlic cloves
  • 1 oz pine nuts (can be substituted with walnuts)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan
Instructions
  1. 1

    In a food processor add the basil leaves, pine nuts and garlic. Process until everything is finely minced.

  2. 2

    While the machine is still running, slowly add the olive oil, processing until the mixture is smooth.

  3. 3

    Add the parmesan cheese and process just enough for everything combine.

Tips
  • Use fresh basil. Fresh basil is essential for the best flavor. If you can't find fresh basil, you can use frozen basil, but the flavor will not be as good.
  • Don't overmix the pesto. Overmixing the pesto will make it bitter. Simply combine all of the ingredients in a food processor and pulse until smooth.
  • Use good quality olive oil. The olive oil is a key ingredient in pesto, so it is important to use good quality olive oil. Extra virgin olive oil is the best choice.
  • Blanching the basil: Some people recommend blanching the basil leaves before making pesto. This helps to preserve the color and flavor of the basil. To blanch basil, bring a pot of water to a boil. Add the basil leaves and cook for 1-2 minutes. Drain the basil leaves and immediately plunge them into a bowl of ice water to stop the cooking process.
  • Using a mortar and pestle: If you have a mortar and pestle, you can use it to make pesto. This is a more traditional way to make pesto, and it will give the pesto a more rustic texture.
  • Storing pesto: Pesto can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to use the pesto, thaw it overnight in the refrigerator and then let it come to room temperature before using.
Keywords: basil, pesto
Read it online: https://themoderncookbook.com/recipe/basil-pesto-recipe/