Saturday, March 31, 2012

Fresh Basil Pesto Recipe

Pesto was introduced to me by my uncle and he always saved some on a glass container kept on the fridge. I could remember a phase when I'd spread and mix it on everything! This is a good spread for toasted bread and you can mix this into pasta too. Store-bought international condiments cost significantly more than when you would make them at home. Plus, this is best served fresh. This can be stored in the refrigerator and used within 2 to 3 days.

There are several recipes online for pesto some are keen on portions and the ingredients used but most often than not I make use with what I have and like. I might be sharing a couple of recipes using basil pesto. Stay tuned!

Fresh Basil Pesto Recipe

  • Prep time: 10 minutes


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor / blender


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

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