Basil Pesto, a traditional condiment typical of Italian cuisine, perfect for seasoning pasta and lasagna, but not only: great for flavoring main courses, bruschetta, crepes, or savory pies, for example.
Easy and quick, you only need a few ingredients for a delicious result: a handful of fresh basil leaves, extra virgin olive oil, pine nuts, Parmigiano Reggiano, Pecorino, and a clove of garlic (without the germ, for better digestibility – if you like it).
The original recipe calls for using a mortar, but often to save time (almost always, I would say) I use the blender: it is perfect, and with some tips, you can have a bright green and very tasty pesto.
Let’s see together how to make the Basil Pesto recipe. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 2 cups basil
- 1/4 cup Parmigiano Reggiano DOP
- 1/4 cup Pecorino Romano
- 1/4 cup pine nuts
- 1 clove garlic
- 1 pinch coarse salt
- extra virgin olive oil
Tools
To make the Basil Pesto recipe you need:
- 1 Blender
Steps
HOW TO PREPARE BASIL PESTO
First, wash the basil leaves under running water, then gently pat them dry with a clean towel: they should be very dry. Then, put them in a blender (place it in the freezer for at least 1 hour beforehand), along with the coarse salt, and start blending.
Also pour in the extra virgin olive oil (preferably cold from the fridge), the garlic (without the germ), and the pine nuts. Blend in multiple short bursts, then add the Parmigiano Reggiano and Pecorino in pieces and continue blending (use the pulse option) until you get a creamy and homogeneous mixture.
Finally, here is the Basil Pesto ready. Place it in a glass container, and if necessary, add more oil. Enjoy your meal!
Storage
You can store Basil Pesto in the refrigerator for 3 – 4 days, closed in an airtight container. The pesto must be well covered by the oil for perfect preservation.
Preparation Tips
– When operating the food processor, do not overdo the times, otherwise, it will heat up too much and oxidizing, it will tend to darken.
– If it turns out too dense, add some oil a little at a time. If you need it to season a first course, you can also use the cooking water from the pasta to get the right consistency.
– You can replace the pine nuts with almonds, or with pistachios or hazelnuts, according to your tastes.
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FAQ (Questions and Answers)
Can I store the pesto in the freezer?
Yes, of course. Normally, I store it in ice cube trays and it’s perfect for winter: once frozen, you take them out and store them in freezer-safe food bags. However, it would be advisable to prepare the pesto without the cheeses and freeze it. When you use it, thaw it in a pan, where you will add the cheeses in the indicated amount.
