fresh basil pesto
(1 RATING)
Compliments of Dianne Gordon. After preparing and tasting this recipe for the group, thought the basil taste was extreme, so toasted approx 1/8 cup of chopped walnuts and processed with approx. 1/8C additional olive oil. I'm using fresh basil from my plant, which is possibly the reason for the boastful basil flavor.
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yield
Ingredients
- 1/4 cup pine nuts (pignolias) or chopped walnuts
- 3 cloves garlic
- 2 cups fresh basil leaves, packed
- 1/2 cup olive oil, extra virgin (make sure good quality)
- 1/2 cup fresh grated parmesian-reggiano or pecorino cheese
- - salt & pepper to taste
How To Make fresh basil pesto
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Step 1Toast the pine nuts (or walnuts) in an ungreased pan to release the oils and enhance flavor. About 4 minutes. Remove from heat and set aside.
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Step 2In a food processor, mince the garlic, add pine nuts, pulse, add the basil, pulse, add a little bit of the cheese, pulse. Turn food processor on full blast and stream in the olive oil until desired texture. (Thick paste) Taste. Salt and pepper to taste. Add more cheese or oil to taste.
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Step 3Serve with pasta, over baked potatoes, spread over toasted baguette slices, on your favorite sandwiches, or with tomatoes and mozarella.
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Step 4Keeps in refrigerator about a week or in freezer for a month.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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