Easy Pesto Recipe

Pesto is one of my favorite dishes.

There is so much you can do with it…

According to Wikipedia:

 

Pesto (Italian pronunciation: [ˈpesto], Genoese[ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese),[1] and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk).[2] The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not “pounded” but “ground” with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.[3]

Pesto is just so versatile. you can put it on a pasta, pizza, use it for a dip, or spread it on bread. The tastes are just simply amazing.

I love pesto!

The ingredients are easy to find. The trick is finding fresh basil.

Here is my sure fire easy recipe:

An easy step by step pesto recipe.
Pesto
2 Cups Basil Leaves
1/4 Cup Pine Nuts
1/4 Cup Olive Oil
1/4 Cup Parmesan Cheese
2-3 Cloves of garlic

 

You’ll want to put 1/2 cup or more of basil leaves in a Food Processor. Add Pine nuts, olive oil, Parmesan Cheese and 2-3 clove of garlic.

You can use pine nuts, however a great variation is to use walnuts or macademia nuts. Both will work great.

CAUTION: One of my friends had tried my pesto and asked for the recipe. She was extremely excited to make it for her family as her husband was a huge pesto fan…

The next time I saw her I asked her how it turned out. She said it was OK, but it was a little strong…

What was the problem, I wanted to know.

She explained:  I followed your recipe exactly. I even watched the YouTube Video…

When I asked her the exact amounts she used, she confessed she has 3 whole bulbs of garlic…

I tried to explain, to use only 2 to 3 CLOVES of garlic..not the entire bulb..

This is a great lesson in following the recipe exactly!

She was going to throw out the whole batch, but I explained to just add enough basil to dilute the pesto. Or she could freeze a couple of table spoons in sandwich bags and use that as a base, the next time she made pesto…

 

 

Check out the video, here.

Pesto no Earth, Good Will to All!

 

Here’s the video:

 

I recommend: Parmigiano Reggiano – 1 Pound For the very best in taste imported

Parmigiano Reggiano – 1 Pound is incredible!

 

 

and if you need a food processor, there is none better than:

Cuisinart DLC-10S Pro Classic 7-Cup Food Processor
Or just check my Cuisinart Bargain Page at Pizza Therapy

Check out: The Pizza Therapy Pizza Book, here.

 

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