Homemade Fresh Pesto
There are lots of simple sauces that can be made, but pesto is bar far one the best! This sauce is rich in flavor and packed with nutrients. You can add it to your favorite pasta or spread it on toast. You can even spice up some raw veggies as an appetizer. This pesto recipe is best consumed without heating; the flavors will say rich and potent. Enjoy!Photo by CA Creative on Unsplash
Equipment
- 1 Blender or a Mortar And Pestle
Ingredients
- 4 Cloves of garlic peeled
- ¼ teaspoon Kosher salt
- ⅘ ounces Basil about 1 large bunch
- 3 tablespoons Pine nuts
- 2 ounces Parmigiano-Reggiano (graded) about 1+1/2 cups unpacked
- ½ cup Mild extra virgin olive oil
Instructions
- If you're using a Mortar And Pestle, add the garlic and a pinch of salt, then crush if you use a blender; after completing all five steps, add to the blend and mix.
- Grate the cheese and weigh out 2 ounces.
- Pick the basil leaf off the bunches and rinse.
- Then add the basil and mush it. Once the basil is crushed, add the pine nuts.
- Crush the pine nuts, then add the cheese. Mash all the ingrediencies.
- Add the olive oil last and mix it in.
- Optional: Drizzle a little olive oil on the top before serving. Enjoy!
Notes
- The flavor is much richer using a Mortar And Pestle.
- It is best to grate the cheese versus buying pre-grated; it is usually better quality.
- This pesto is best raw, even with pasta!