This has got to be my favourite Italian sauce. It's fresh (meaning no cooking involved!), ultra tasty and super easy to make!
The mix of flavours bursting with every bite from the earthiness of basil, nutty flavour of pine nuts, and the vintage appeal of parmegiano. And who can miss the kick of garlic! Such simple ingredients to make this most satisfying sauce.
Another great thing about pesto is that it can be stored so easily and used in numerous ways.
Of course the most traditional (and my favourite) is with pasta.
You can also use it with chicken, fish, potatoes, stuffings....the options are endless.
I've made pesto a few times and this has to be my best yet.
1 large handful of fresh basil leaves
1 cup parmigiano reggiano (freshly grated)
1/2 cup pine nuts (lightly toasted)
1 clove of garlic
1/2 cup extra virgin olive oil
Mix all ingredients together all at once, slowly adding the olive oil in last (mix in less or more as you can choose the consistency you prefer)
I usually mix my pesto up in a food processor but if you have a pestle and mortar go for it! :)
Yummm! Enjoy, however you decide to serve it up!
7 comments:
Delish... very home made. Did you cut the ingredients or blended? I prefer the big chunks so I cut them.. Looking forward to yours.
Hi Diana! I blend mine usually, depends what I'm using the pesto for. And blending it is soooo much quicker if you want to just through it together and store in the fridge :)
Thanks for pointing this out though....I totally forgot to included how I put it together. I'll add that now.
Thanks again for visiting!!
I love pesto...this reminds me I need to make some soon.
Hi Food Hunter! I loved to know your recipe for pesto. I searched on your blog but it didn't come up. Let me know if you post it and I'll keep an eye out also :)
Thanks for visiting!
Oh I should do this more often, make my own and store it in a jar.
Thanks for the recipe.
I do accept as true with all of the ideas you have introduced to your post. They're really convincing and will certainly work. Nonetheless, the posts are very short for beginners. May you please lengthen them a bit from next time? Thank you for the post. gmail email login
@Werner Ebner, Thank you for your comment! I always appreciate feedback :)
I haven't been working on my blog for a while now, but plan to pick it up again, so I will certainly take your feedback into consideration.
Keep on cooking, for the love of food!
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