Basil Pesto is a delicious and versatile sauce. It’s fantastic when tossed with any pasta or used as a spread on sandwiches.
Homemade pesto is surprisingly super easy and inexpensive to make. When you make a fresh batch of pesto at home, it tastes so much better than store-bought.
We make sure to keep some pesto sauce on hand at all times! It is always ready when we need it, and you can keep it in the fridge or freezer as it stores well.
Basil Pesto Recipe
Try this yummy homemade basil pesto recipe, and you’ll never want the ready-made pesto again! This freshly made sauce is so vibrant in colour and flavour when you use fresh ingredients. The lemon juice keeps the colour beautiful and adds tasty flavour without needing to add too much salt.
All you need is a few simple ingredients, a food processor, or a blender and a few minutes to prepare the best pesto sauce you’ve ever had! You may also use a mortar and pestle as they used to back in Italy.
Ingredients for Basil Pesto:
Most of the components needed for this recipe will probably be in your refrigerator. Just pick up some fresh basil leaves when you are ready to make the sauce.
Fresh organic Italian basil leaves
Shredded Parmesan cheese
Organic Garlic Cloves
Organic Lemon juice, freshly squeezed or bottled
Don’t worry about the time, this recipe is super easy and quick to make! All you need is the ingredients and 10-15 minutes of your time. This recipe helps you prepare 1.5 cups of pesto and will be ready to scoop up and add to your next plate of pasta. Pesto works well for any shape of pasta. We suggest fusilli, trofie, strozzapreti, caserecce, gemelli, or penne. These will cling to light, smooth sauces like pesto.
1) Make sure to wash & dry the basil.
2) Place the ingredients into a food processor, basil, add cheese, nuts, garlic cloves, lemon juice, olive oil, and pepper.
3)Process until smooth.
4) Taste before adding salt, season with more salt to taste if desired.
5) Store in a glass jar and add a layer of olive oil to top off.
Please note that Pesto may also be frozen in small jars for up to 9-12 months and refrigerated up to one week.
When you are ready to enjoy your homemade pesto, toss with pasta, spread onto your panini (sandwich), crackers and cheese, or even to a frittata.
Have fun with it, Buon appetito!
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Tags : easy recipe, Recipe, vegan, Vegetarian
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