Two key words here. EASY and DELICIOUS. Yes, homemade basil pesto is ridiculously easy to make. You put all the ingredients in the food processor, pulse and you’re done. Yep that’s all. And as a result you’ll get a smooth, tasteful and delectable pesto.
Would you like to bet? Ok, so I’m betting that if you try to make your own pesto at home, you will never be able to eat the store-bough kind again. Never again, I’m telling you.
Ingredients ? Basil (of course), toasted pine nuts, parmesan, garlic and extra virgin olive oil.
Toasting the pine nuts will give them more taste, so don’t skip this stage. Learn how to toast nuts here. You need to know that a lot of basil gives a little pesto at the end. So if you’re a big fan like me, and you’re planning on using it everywhere, make sure to buy LOTS of bunches.
You can indeed use pesto in many recipes, beside the classic “pasta with pesto” (which is by the way one of my favs). Pesto is amazing as spread for your sandwiches, or on grilled vegetables such as zucchinis and eggplants. The possibilities are endless, just be creative – and come back to me with an awesome recipe when you do, of course.
Don’t worry if your pesto turns black a few minutes after you made it, it won’t change the taste. It’s perfectly normal, it’s caused by the oxidation. To prevent that, top the surface with oil. And if you’ve made too much pesto (I don’t know how “too much” is possible when talking about pesto but who knows…), it freezes very well.
Oh yeah, one last thing. Pesto does not like to be (re)heated – at all. It looses all its wonderful flavors. Believe me, I tried, and I was very disappointed. So if you’re planning on using it with pasta, add pesto directly into warm pasta. Or don’t defrost it using the microwave, leave it at room temperature.
Cal: 119 – Protein: 2.46g – Fat: 12g – Carbs: 1.3g – Fiber: 0.5g – Sugar: 0.21g - WW Old Points : 3 pts – Points+: 3 pts
- 3 rounded cups fresh basil leaves (about 2 bunches)
- 1/2 medium garlic clove, germ removed
- 2 tbsp extra virgin olive oil
- 1 tbsp toasted pine nuts
- 2 tbsp grated Parmesan cheese
- salt, to taste
- In food processor (don’t use a blender), combine basil leaves and pine nuts.
- Pulse a few seconds. Add garlic and pulse again.
- Slowly add olive oil while the food processor is on.
- Stop food processor and scrap down the sides with a rubber spatula.
- Add Parmesan, and pulse again.
- Add a pinch of salt if needed and serve.
I’ve been doing this recipe for a long time. The proportion of each ingredients suits perfectly my taste, but make sure to discover what’s your best combination by adjusting the recipe. A little more pine nuts here, a little less garlic there…Try and have fun!