Basil pesto
Basil pesto is a vibrant Italian sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. This versatile sauce can be used for pasta, as a spread, or a dip.
Cook time 5 min
Prep time 15 min
Ingredients:
1/3 cup pine nuts1.50 cups basil leaves
2 garlic cloves
3/4 cup grated parmesan cheese
1/4 cup olive oil
Basil pesto is a classic Italian sauce that's incredibly versatile and packed with vibrant flavors. It's made from fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. This sauce can be used as a spread, a dip, or a pasta sauce, bringing a burst of fresh and nutty goodness to any dish.
Instructions:
- Measure out 1/3 cup of pine nuts.
- Rinse and pat dry 1.5 cups of fresh basil leaves.
- Peel 2 garlic cloves.
- Optional but recommended: Lightly toast the pine nuts in a dry skillet over medium heat, stirring frequently, for about 3-4 minutes or until they are golden brown and fragrant. Keep a close eye on them to prevent burning.
- In a food processor, combine the basil leaves and garlic cloves. Pulse a few times until the basil and garlic are roughly chopped.
- Add the toasted pine nuts to the food processor. Pulse again until the mixture is well combined but still has some texture.
- Add the grated Parmesan cheese to the mixture in the food processor. Pulse a few more times to blend everything together.
- While the food processor is running, slowly pour in the olive oil in a steady stream. Continue to process until the pesto reaches your desired consistency. You might need a bit more olive oil if you prefer a thinner pesto.
- Taste the pesto and add salt or pepper if needed. Pulse briefly to incorporate any additional seasoning.
- Transfer the basil pesto to a clean jar or airtight container. Drizzle a little olive oil on top to help preserve the vibrant green color and prevent oxidation.
- Store in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and then transfer the frozen cubes to a zip-top bag or an airtight container.
In just a few simple steps, you can create a delightful homemade basil pesto that enhances the taste of a variety of dishes. Whether you’re tossing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto is bound to impress with its bold and fresh flavors.
Basil pesto FAQ:
You can store basil pesto in the refrigerator for up to one week. To preserve its vibrant color, drizzle a little olive oil on top before sealing the container.
Yes, you can substitute pine nuts with walnuts, almonds, or sunflower seeds if needed. Each alternative will slightly alter the flavor and texture.
Extra virgin olive oil is recommended for pesto due to its rich flavor and higher quality. It enhances the overall taste of the sauce.
The pesto is done when it reaches a smooth consistency but still has some texture. If you prefer a thinner pesto, continue to add olive oil while blending until you achieve your desired consistency.
Yes, basil pesto can be frozen. Pour it into ice cube trays, freeze, and then transfer the cubes to a zip-top bag or airtight container for longer storage.
Tips:
- For a smoother pesto, pulse the ingredients in a food processor or blender until you reach the desired consistency.
- Toast the pine nuts in a dry skillet over medium heat until they are golden brown to enhance their flavor before using them in the pesto.
- If you prefer a creamier texture, add a small amount of water or extra olive oil to the mixture while blending.
- Store the pesto in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for longer storage.
- Experiment by substituting some of the basil with other herbs like parsley or spinach for a varied taste.
Nutrition per serving
12 ServingsCalories 50kcal
Protein 2.14g
Carbohydrates 1.36g
Fiber 0.19g
Sugar 0.17g
Fat 9g
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