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?
How about grilled cheese, linguini, or pizza?!
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The Recipe: How To Make Basil Pesto
What you need: a food processor or good blender.
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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This looks delicious, flavorful and pretty easy to make. I know some people find pesto to be a bit intimidating but you’re making this easy!
I LOVE pesto in the summer! it’s so easy and goes on everything!
I love it all year!
Well you just know I love Pesto — This is just SO decadent –yet easy to make!
I always seem to make to much and then I freeze in ice cube trays and then LABEL and toss in freezer.
Pesto is SO versatile and adds great flavour to everything!
That’s a great idea Carol. I should add it to my post!