Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pesto of basil and pine nuts. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Basil pesto recipes often call for pine nuts but you can easily substitute walnuts. Basil is a powerfully aromatic herb and a little goes a long way. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.
Pesto of basil and pine nuts is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Pesto of basil and pine nuts is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook pesto of basil and pine nuts using 4 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pesto of basil and pine nuts:
- Make ready 350 g basil leaves with stems
- Take 300 g slightly roasted pine nuts
- Take 15 g Himalayan salt (ca. 1 tbsp)
- Prepare 300 g olive oil
This is a wonderful mixture of basil, garlic, and Parmesan cheese. I serve this a main course usually with a side of my favorite bread. Slowly pour the olive oil while blending all. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Instructions to make Pesto of basil and pine nuts:
- Rinse your basil well e.g. in water with baking soda
- Dry in sieve and with paper towels (if you're in a hurry)
- Add to powerful blender (I use a thermomix)
- Now continue adding the rest of the ingredients
- Close lid and and if you are using - as I am - a tmx, place the tmx spatula into the gap of the lid and push down
- Process at speed 8 for 20sec while swiveling the spatula back and forth
- If you prefer your pesto smoother with fewer chunks of pine nuts and all leaves nicely pureed, continue previous step until desired consistency
- After having repeated once step 6, I got my favorite texture of pesto, but my family prefers 15 sec longer, so by then it is very creamy
- Now store in airtight containers and keep refridgerated up to two weeks. Just make sure the surface is always covered with a bit of olive oil before closing and storing.
- Or freeze pesto in ice cube makers and take out when needed for pepping up a boring tomato sauce or just enjoy it on its own. Pesto with any pasta or on bread is amazing !!!
- You can add lemon juice, garlic or even hummus. Any variations possible with this basic recipe !! Have fun
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Pine nuts and two types of cheese — Parmigiano-Reggiano and Pecorino Romano. And the two of us ate most of that magic up in one sitting. I wish I knew how good pesto tasted before I went to Italy last year, then I would have. Basil provides antioxidant protection as well as anti-inflammatory effects.
So that is going to wrap this up with this exceptional food pesto of basil and pine nuts recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
