I have to say that I am a pesto addict, I always keep a jar in my fridge. It’s green garlicky deliciousness :-P. Best thing about having pesto around is its versatility of use. It’s great by itself on toast, on pasta, pizza, having it as a condiment on a sandwich. So many uses from one recipe. But let’s get to the basics of what comprises of pesto: olive oil, parmesan cheese, pine nuts, and garlic. You can alternate the cheeses and nuts to flavor it to your liking, but this recipe is one I have worked on as a simple base.
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Thee was also a Roman city called Paestum in Southern Italy which is now called Pesto, but that’s probably nothing more than coincidence.
The city of Genoa, Italy is usually given credit as the birthplace of modern Pesto.
Homemade Basil Pesto
Ingredients
- Basil - 2 cups
- Garlic - 3 cloves
- Pine nuts - 1/8 cup
- Hazlenuts - 1/8 cup
- Parmesan Cheese - 1/2 cup
- Olive Oil - 1/2 cup
- Salt - 1 tsp.
- Black Pepper - 1 tsp.
Instructions
1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. Add all the remaining oil and pulse until smooth.
Chef's Tip:
When either refrigerating or freezing, put a thin layer of olive oil on top to keep oxygen away from the basil to prevent its browning and losing flavor.