https://calgaryavansino.com/recipes/traditional-basil-pesto/
Ingredients
- 60g or one large bunch fresh basil leaves
- 40g parmesan cheese, freshly grated
- 50g pine nuts
- 1-2 garlic cloves, peeled
- 125ml olive oil
- Salt and pepper to taste
- 4 cups or one large bunch fresh basil leaves
- 1 cup parmesan cheese, freshly grated
- 1/2 cup pine nuts
- 1-2 garlic cloves, peeled
- 1/2 cup olive oil
- Salt and pepper to taste
There really isn’t any reason for buying pesto when it’s so quick and easy to make your own – and it’s always packed with lots more flavour. This is a traditional take on the recipe but there’s always my Hemp Pesto for a pine-nut-free take on this delicious recipe. Give them a go – enjoy!
Combine basil, parmesan, pine nuts and garlic in a food processor or blender. Pulse them and then pick up the speed to get everything finely mixed. With the machine running, slowly add olive oil until you achieve your desired consistency – not too runny for this basil pesto recipe. Add salt and pepper to taste.
If you have extra, freeze it down (ice cube trays are great for making small portions) and it’s there to use again when needed.
