As expensive as basil pesto is in the stores, you'd think it was difficult to make but it is incredibly easy. The only equipment you need is a blender.
Step 1 - Pick the leaves off of the stems and wash it.
Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding! Just wash them in a large bowl under cold water.
Step 2 - Add basil leaves, chopped the pine nuts, garlic & olive oil in the blender.
**Tips, I like it with the machine running, drizzle Olive Oil down the tube and process until mixed. (Scrape down Sides), it helps me the gauge the amount needed. Then blend the mix until it forms a thick, smooth paste.
Step 3 - Blend in the grated Parmesan cheese
NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto. Cheese doesn't freeze well. (I read this online & it is really important to note)
And that is it! You're done! It should look like the photo.
Ingredient for 1 cup of Basil Pesto:
- Parmesan cheese ( well this is hard to measure but just start from lesser than increase accordingly, see if your blend is thick enough to your liking or not.)
- 1 clove garlic
- 2 cups fresh packed basil leave (packed means, stuff them into a measure cup and press them down with your hand, it's not a precise measurement)
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lightly toasted pine nuts
- 1/4 tsp. salt
- 1 tablespoon of lemon juice (Only if you like, you can do without it)
Secret Tip: Adding 1 teaspoon of sugar to the batch really seems to bring the flavor alive. Try it and see!
**The pesto paste can keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.
I followed a recipe online and modify after a few making, hope you enjoy it with my tips and have lovely time cooking with your love ones;)
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