Pesto
Here's my classic pesto - made with basil, olive oil, pine nuts and Parmesan cheese. Try this for a change from the usual dhania chutney.
Ingredients
Serves: 16
- 100g basil leaves
- 4 cloves garlic
- 75g grated Parmesan cheese
- 100ml olive oil
- 30g nyoze (pine nuts)
- 50g chopped fresh parsley (optional)
Directions
Prep:5min ›
Cook:5min ›
Ready in:10min
- Combine basil, garlic, Parmesan cheese, olive oil and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Tip:
Store your pesto in a glass jar with a layer of olive oil on top - it will keep this way for longer in the fridge. When you want some pesto, simply drain off the olive oil.
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Reviews and Ratings
Global ratings:
(765)
Reviews in English (553)
Perfect pesto! Don't forget to toast the pine nuts, it makes all the difference...just put them in a small frying pan on the stove and toss them around until they start to turn brown. Don't worry about toasting all sides, just wing it! - 25 Aug 2006 (Review from Allrecipes US | Canada)
VERY GOOD, and easy. A full flavor Pesto for sure. I added a smidge of coarse salt, and froze it in ice cube trays. After frozen I popped it out (with the help of a fork), and keep the cubes in the freezer. Talk about a FAST side dish. Pasta, a cube of defrosted Pesto, a diced fresh tomato, and it's a meal!! Thanks for a GREAT basic recipe! - 29 Apr 2005 (Review from Allrecipes US | Canada)
This is it! Real, authentic pesto. I made several batches this morning with our fresh garden basil and my son was in pesto heaven! If you are making and freezing one-cup batches as I am, then cover the top of each container with a thin layer of olive oil. Basil tends to turn brown when exposed to air. When you thaw the container, the basil won't turn color. Use the best Extra Virgin Olive Oil you can afford! Thanks for the great recipe! - 16 Sep 2006 (Review from Allrecipes US | Canada)
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