Basil Pesto Recipe
Basil pesto sauce perfect for pasta or as an appetizer.
Servings Prep Time
1250 ml jar 20minutes
Servings Prep Time
1250 ml jar 20minutes
Ingredients
Instructions
  1. Warm up the skillet over the medium heat and toast 3 unpeeled garlic cloves for 7-8 minutes, tossing and turning the cloves. Let them cool.
  2. Add 50 g (1/3 cup) of pine nuts to the warm skillet and roast for 1-2 minutes until they develop light brown color and release fragrance of their oils. Empty the skillet to a food processor.
  3. Peel the garlic cloves, cut finely and add to the processor.
  4. Add 50 g of basil leaves and handful of flat parsley leaves to the processor.
  5. Add 6 tbsp of extra-virgin olive oil and 1/2 tsp of sea salt to the processor.
  6. Turn on the processor until the content is thoroughly chopped and mixed.
  7. Empty the processor into a clean 250 ml glass jar or cup, add 20 g of grated Parmesan cheese and mix until fully incorporated.
  8. Cover the jar with plastic wrap, pressing tight to the pesto surface to stifle oxidation. Store in the fridge.