Basil is one amazing herb. It’s a member of the mint family, and is commonly grown and featured in the cuisine of India, Southeast Asia Northern Africa and Italy. Some even call it Holy Basil because it has some great properties besides just tasting really good; antibacterial, stress fighting, good for your digestive system type properties :0) There are many reasons to eat basil, so let me introduce you to one of the yummiest~ Classic Basil Pesto!
If you have never tried or heard of Pesto, it’s a tasty culinary invention for sure! A simple blend of herbs (usually basil), pine nuts, garlic and olive oil. Pesto can be used on sandwiches, in soups, or pasta dishes. Best of all, it’s deeeeeeelicious!
Since I’ve been on a fresh herb kick this week with my posts, I thought I’d whip up some Classic Basil Pesto to share with the world. I don’t actually have enough for the world, but if everyone who read this post made some, and shared it with friends, and the friends made some, well, we just might get to share pesto with the whole world…
Note: You will need a food processor to create classic basil pesto. I have never attempted to make it in a blender. If anyone of you is daring enough to try, please let me know how it turns out!
Some Ideas: I hope you truly enjoy pesto. You can easily freeze individual portions in an ice cube tray and just pop them out as needed. You could stir it into the lovely Baked Risotto with Zucchini that I featured yesterday. Even my picky kids will eat it on grilled cheese. Mmmm, there’s a little hint for tomorrow’s recipe :0)
Classic Basil Pesto
- Total Time: 10 minutes
- Yield: 3 1x
There’s nothing better than fresh pesto in your pasta, on your sandwich, in your salad. Basil and pine nuts blended with olive oil, Parmesan cheese and a little garlic.
- 3 garlic cloves, peels left on
- 1/4 cup pine nuts (no shells)
- 2 cups fresh basil leaves
- 6 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper
- Place Garlic cloves in a skillet over medium heat. Stir often and toast until just starting to get brown in spots, about 5 minutes. Add the pine nuts and stir together with the garlic, just until they start to get golden brown 3 to 5 minutes more. Remove from heat.
- In a food processor, toss in the basil leaves. Make sure they don’t have water on them. (Dry them well with paper towels if you have recently rinsed them in water.) Add the pine nuts, oil, and Parmesan cheese. When the garlic is cool enough to handle, peel it and toss it into the food processor as well.
- Process all ingredients well, stopping to scrape the bowl down as needed. Add salt and pepper to taste. Chill in the fridge for about 30 minutes and serve. Pesto will keep in the fridge for about 5 days or freeze in ice cube tray.
- Prep Time: 10 minutes
- Category: condiment
- Cuisine: italian
Kryptolights COVID-19 says
I love that recipe. I have a friend named Ernesto, who will drive you to Modesto,
so you can write a manifesto
on how to make fresh pesto! hahaha