When it comes to romance and food, the Italians nailed it. For example, basil pesto. Flavorful, aromatic, delicious, beautiful and so easy to make. Of course if you are in a pinch or lack a food processor, there are delicious store bought brands that work really well. But if you have the time and inclination you may want to give this recipe a whirl and add it to pastas, sandwiches, potatoes and pizzas! So without further adieu…How To Make Basil Pesto!
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What to Use it On?
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The Recipe: How To Make Basil Pesto
Fresh basil pesto made in minutes!
- 2 cups fresh basil leaves packed
- 1/3 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 medium sized garlic cloves peeled (this is how I peel mine!)
- sea salt and freshly ground black pepper to taste
- ¼ cup freshly shredded Parmesan cheese skip if you live dairy free
Pulse garlic in food processor.
Add basil leaves, pine nuts and parmesan.
Puree in processor, slowly adding olive oil till desired consistency is achieved.
Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary.
To save extra pesto, just place in a small dish, drizzle with olive oil to prevent oxidation and cover with lid or plastic. Keep in fridge for up to 5 days. This makes enough pesto for 16oz of any pasta you choose.
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