Basil Pesto

This incredibly simple pesto is easy to prepare and absolutely delicious on pasta but is also amazing with so many other dishes. If you have an abundance of fresh basil, grab your hand blender and whip up a batch. Just add the ingredients: basil, parmesan cheese, garlic, pine nuts (or walnuts if you prefer), olive oil. Zap it with your blender until its smooth and then use it as you like in your favourite recipe.

Basil Pesto Pasta

For a perfect pasta dish, cook pasta according to directions to make it al dente. Mix with desired amount of Basil Pesto and serve with extra Parmesan cheese grated on top. My favourite pasta is Strozzapreti because the pesto clings to all the nooks and crannies. Of course, any pasta will work just fine.

Ways to use Pesto:

  • Drizzled on Caprese salad or nice ripe tomatoes
  • Spread on pizza, then top with chicken and tomatoes
  • Mix with any kind of pasta, cold or hot
  • Spread on a sandwich
  • Use as a sauce for fish or chicken

Pesto can be easily frozen so don’t be afraid to make up more than you need. I usually freeze in small amounts in plastic lunch bags, that I lay flat in the freezer. When needed, you can quickly thaw by placing the sealed bag in some warm water for a few minutes.

Basil pesto is the traditional pesto that is most often served but I also recommend this beautiful Roasted Red Pepper Pesto for a change. When I served both to my good friends recently, they told me they couldn’t decide which was better. You can decide.

Pesto 2 Ways – Basil Pesto and Roasted Red Pepper Pesto

Try to use the freshest ingredients you can find to make Basil Pesto. One of the ways to do this is to have your own Basil plant handy. Basil is easy to grown and a perfect plant to brighten up your window. You can adjust this recipe to the amount of basil you have on hand and it will always be there for you.

Basil Pesto

Recipe by KatherineCourse: PastaDifficulty: Easy
Servings

4

servings
Prep time

15

minutes

Ingredients

  • 2 cups fresh basil leaves

  • 2 tablespoons pine nuts (or walnuts if you prefer)

  • 2 large cloves garlic

  • Β½ cup extra-virgin olive oil

  • Β½ cup freshly grated parmesan cheese

Directions

  • Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  • With the machine running slowly dribble in the oil and process until the mixture is smooth.
  • Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
 

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