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), 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). 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.
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.
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:
and if you need a food processor, there is none better than:
Like this post? Subscribe to my RSS feed and get loads more!