Homemade Basil Pesto
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Homemade Basil Pesto
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 basil about 3.5 cups basil leaves, fresh, bunch
- 2 cloves garlic
- 1/2 cup pine nuts toasted
- 1 Tbsp lemon zest optional
- 1 Tbsp lemon juice optional
- 1 cup Parmigiano Reggiano cheese grated
- 1 cup extra virgin olive oil
- kosher salt to taste
- black pepper to taste
Instructions
- Rinse the dirt of the basil leaves and let it air dry while you prepare the other ingredients.
- Toast the pine nuts in a skillet over medium heat.
- Add the garlic to the food processor and pulse it until chopped.
- Add the rest of the ingredients, except the olive oil, and pulse it to the desired consistency.
- With the food processor running on low, slowly add the olive oil. You may add more or less depending on how thick/runny you like your pesto sauce.
- Taste and adjust seasoning.
Notes
- - To freeze, simply pour the pesto sauce into an ice cub tray. You can store it in the freezer for up to 6 months!- You can substitute the pine nuts for walnuts or even pistachios!
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