Home made from scratch pesto sauce with basil and pine nuts, close to the authentic version…
When a friend brings a big bunch of fresh basil that smells like heaven, the first thing that came to my mind was to make pesto. I have made a pesto with mixed herbs before, but nothing beats the authentic version of making it with basil. I rarely buy basil because it isn’t something I I use in my cooking, plus I was never sure of how much my girls would like it. Even though they love the pesto pizza I make at times, I was still riddled with self doubt. But when I made this batch of pesto and used it in the pesto sandwich, they actually came back asking for more, saying that it tasted amazing. Talk about changing palettes with age…
Pesto is a garlicky and rich Italian spread which is usually made with lots of fresh basil and pine nuts. The reason I say “rich” is because the spread uses quite a lot of olive oil and parmesan cheese for its flavoring. Usually a mortar and pestle is used to make the sauce, but I blend all the ingredients in my little blender till it got well combined. Since all the ingredients are used raw, it is best if used as soon as possible. If not, you can store it in the fridge in an airtight container and use within a week. I used a part of this pesto in the sandwiches and the rest in spaghetti, which I am hoping I can post by next month, InShaAllah… Off to this recipe…
Easy Basil Pesto
- 1 cup packed basil leaves refer notes
- 3 cloves garlic peeled
- 3 tbsp pine nuts can use walnuts
- 1/4 cup parmesan cheese
- 1/4 cup olive oil extra virgin
- Blend all ingredients in a blender till homogenous.
- Use immediately or store in an airtight container in the fridge. Use within a week.