Basil Pesto
Basil Pesto is a recipe, I believe everyone who enjoys cooking must have under their belt. It is SO versatile, arguably one of the most versatile sauces. It is great in pastas, pizzas, breads, wraps, sandwiches and so much more. I always have pesto sauce in my fridge because I love the pump of flavor it adds.
I used fresh basil leaves from my herb garden to make this. I usually make it every 2 weeks. It is great to make while meal planning. This recipe lasts well in an airtight container in the fridge for 10-12 days. For storing options check the notes & tips section at the end.
Happy Cooking!
Servings: 1-2 cups (Depending on the consistency)
Prep time: 15 mins
Cooking time: 5 mis
Time taken: 20 mins
Ingredients:
3-3.5 cups fresh basil leaves, un-stemed, washed and dried.
6 cloves roasted garlic
1/2 cup slightly roasted pine nuts
3-5 walnuts
2 tbsp shaved parmesan cheese
3/4 cup Extra virgin Olive oil
1/2 tsp lemon juice
1-2 tsp salt
1/2 tsp pepper
1 tsp chili flakes
Directions:
Lightly roast pine nuts and garlic cloves in an oven or pan.
In a food processor add the nuts.
To it add the garlic cloves followed by the basil leaves.
Add the olive oil and lemon juice.
Add in the seasonings as well as parmesan cheese.
Pulse it to a paste till the consistency you like.
Store or use as you like.
Notes/Tips:
Ensure the Basil leaves are dry before adding it.
Roasting the pine nuts and garlic gives it a more earthy taste and accentuates the flavor.
Use good quality Extra Virgin Olive Oil as it can create a huge difference. I love experimenting with different flavours of EVOO to add and change up the flavor. If you use Garlic Olive Oil you may want to reduce 1-2 cloves of garlic in the recipe.
If you want to make it Vegan you can use Vegan cheese (ideally Parmesan) or omit it.
If you do not like chunks, pulse it till completely smooth.
Freeze and store- If freezing, transfer to an air-tight container or form cubes in an ice tray. Top off with olive oil over the top (in the container before freezing) to increase its life span. Freeze for up to 3-4 months.
