▷ Italian Sauce: Basil Pesto Recipe

▷ Fresh Basil Pesto Recipe | The Brand Decò



Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.


▷ Fresh Basil Pesto Recipe | The Brand Decò


pesto recipe
By The Brand Decò

Recipe Category: Sauce
Recipe Cuisine: Italian

I somehow always have extra basil on hand so I’ve found myself making pesto every week. It’s one of the easiest things to make – with the help of a food processor – and it requires so little ingredients! Plus, having a jar of pesto in your fridge is always a lifesaver for those busy weeknights. All you have to do is cook up some pasta, slather on that pesto and sprinkle on some Parmesan. Done and done. Now if you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.

Ingredients :
  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • ½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • ½ cup extra virgin olive oil
  • ½ cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • ¼ teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste
Directions:

1. Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

4. Stir in salt and freshly ground black pepper, add more to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Prep time:
Cook time:
Total time:
Yield: 1 Cup

Calories: 230
Fat: 21 g

Average Rating: 5.0
Votes: 41
Reviews: 12

basil, cheese, olive oil, pesto, garlic, pepper

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