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Basil Pesto

basil_walnut_pesto_0

Why buy pesto when you can make your own. It literally doesn’t take more than 5 minutes. Well, the clean up maybe…but it is so well worth it. I always have all ingredients on hand other than maybe fresh basil leaves. Please try to use organic whenever possible.

This recipes makes about 1 cup of pesto. If you don’t need that much, adjust your quantities accordingly.

Basil Pesto
 
Ingredients
  • 2 cups of fresh basil leaves, packed. If you don't have enough, you can substitute up to half with baby spinach or even some kale. Why not?
  • ⅓ cup of pine nuts or chopped walnuts. You can use whole walnuts and chopped them yourself. Most recipes will say to use pine nuts but I prefer walnuts as they are cheaper. Plus you cannot taste the difference.
  • 2-3 garlic cloves - or more if you really love garlic.
  • ½ cup of freshly grated Pecorino Romano cheese or any other Parmesan cheese of your choice. I always have Pecorino because this is what I use in my "meatballs".
  • ½ cup of olive oil - virgin or extra virgin will do.
  • Salt and pepper to taste - optional.
  • Special equipment - food processor.
Instructions
  1. Place basil leaves and nuts into the food processor and pulse several times until everything is chopped finely.
  2. Add the garlic and the cheese and pulse some more.
  3. Before adding the oil, scrape down the food processor bowl with a spatula.
  4. While the food processor is running add the olive oil in a steady stream helping it emulsify and keeping it from separating.
Notes
If you are not using it right away and want to freeze it, omit the cheese from the process; cheese doesn't freeze well with the pesto. Only add the cheese once you are ready to use. 

Pesto darkens when exposed to air. Remember that when storing it, to line the top of it with a layer of plastic wrap and make sure there is no air trapped in between. Then place the container lid above.

***USE ORGANIC INGREDIENTS WHENEVER POSSIBLE***

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