Aisha Foodista's Easy and Delicious Pesto Recipe
By using a blender instead of a food processor the Pesto will be smoother. This Pesto can be made 1 day in advance. When you store it, top it with 1/2 inch olive oil and place in the refrigerator. You could also freeze it in ice cube trays and enjoy later. If you want to use the Pesto as a sauce for pasta, then add 1/4 cup of pasta water to the sauce. Then add the cooked pasta. This will help the sauce adhere to the pasta.
Total Steps
3
Ingredients
9
Tools Needed
2
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http://sweetkatskitchen.blogspot.comIngredients
- 4 cup fresh basil leaves (from about 3 large bunches)
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 2 cloves garlic
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated pecorino Sardo or Parmesan cheese
- 1 teaspoon coarse kosher salt
Instructions
Step 1
Combine the first 6 ingredients (fresh basil leaves, olive oil, pine nuts, garlic cloves, lemon zest, fresh lemon juice) in a blender. Blend until a paste forms, stopping often to push down the basil.
Step 2
Add both cheeses (Parmesan and Pecorino Sardo/Parmesan) and coarse kosher salt; blend until smooth.
Step 3
Transfer the pesto into a small bowl.