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
- 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.
Recipe Source: http://simplyrecipes.com/recipes/fresh_basil_pesto/