Classic Basil Pesto
The best way to use fresh basil? Pesto, of course!!
Here’s a basil pesto recipe, made the classic Italian way!
½ cup raw unsalted pine nuts, cashews or walnuts
½ cup grated Parmesan cheese
2 medium garlic cloves
2 cups loosely packed fresh basil
1 Tbsp. fresh lemon juice
¼ tsp. salt
½ cup olive oil, plus more as needed
In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.) In food processor, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds. Add the basil, lemon juice and salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.
--recipe compliments of A Couple Cooks
Here’s a basil pesto recipe, made the classic Italian way!
½ cup raw unsalted pine nuts, cashews or walnuts
½ cup grated Parmesan cheese
2 medium garlic cloves
2 cups loosely packed fresh basil
1 Tbsp. fresh lemon juice
¼ tsp. salt
½ cup olive oil, plus more as needed
In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.) In food processor, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds. Add the basil, lemon juice and salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.
--recipe compliments of A Couple Cooks