Pesto recipe: Difference between revisions
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''<span class="reviewTitle">This was great</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | ||
<span class="reviewDesc">Surprised how easy this was, and how nice it was too.</span> <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewDesc">Surprised how easy this was, and how nice it was too.</span> | ||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Revision as of 13:50, 22 December 2021
| Pesto recipe | |
|---|---|
Best recipe reviewThis was great 5/5 Surprised how easy this was, and how nice it was too. Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 143 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th October 2012 |
This nutty pesto is wonderful with fresh pasta. Just dollop some over freshly cooked pasta and you have a meal fit for a king.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cloves of garlic, chopped
- Sea salt and freshly ground black pepper
- 60 g fresh basil leaves,washed and carefully dried, all stalks removed.
- 3 tablespoons of, very lightly toasted pine nuts
- 4 tablespoons freshly grated Parmesan cheese plus 2 tablespoons of Pecorino.
- 125 ml Extra virgin olive oil
Method
- Blitz the basil, garlic and salt in the food processor - don't blend it too smoothly, you want some texture
- Add the toasted pine nuts and blitz again
- Pour in both cheeses and add just enough olive oil, but don't blitz again, because this would make the cheese in the Pesto too glutinous.Just fold in gently, until well incorporated.
- Season with black pepper
Can be kept in the fridge for a week or so,if you keep a layer of oil covering the Pesto,but also freezes well. Make a batch to use over the Winter, when basil is in short supply.
Serving suggestions
Serve with fresh pasta
Variations
Add a dash of lemon juice or lime juice. If basil is unavailable, flat-leaved parsley is excellent, although not authentic.
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