Recently, we have been to farmers market and there I saw some fresh and beautiful basil leaves which was very difficult to pass by. Hence even without thinking of any recipe I have decided to buy two bunches of those fresh herbs. It was so fresh that I was in love with the sweet and pungent smell of the leaves. Immediately after coming home,I started looking for some recipes with it. Then thought the best way to use both the bunches would be making some pesto.
The word pesto derives from the Italian for pestle, pestello. Pesto is a versatile sauce, can be made in different ways using different ingredients. Traditionally it is made with basil leaves and olive oil using a mortar and pestle. I have had a pesto pasta long time ago in one of Italian restaurant. Ever since then, I wanted to make some at home. To my surprise, this is the easiest and versatile sauce to make. You can pair this with any kind of pasta and make a light and fresh meal anytime. Also, pesto can be used in marination for veggies, fish and chicken dishes.
- 3 1/2 cup packed fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoon toasted pine nuts
- 2 tablespoon toasted walnuts
- 3 cloves garlic
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon salt
- freshly ground black pepper, to taste
- In a food processor fitted with a steel blade, add the pine nuts, walnuts, garlic and process for 1 minute or so.
- Add the fresh herbs, parmesan cheese and run until it’s a thick paste.
- Slowly drizzle in the olive oil until the paste leaves the sides of the bowl and looks like a thick sauce.
- Serve, or store the pesto in the refrigerator or freezer with a thin-film of olive oil on top.