I have often bought pesto at the grocery store to use in pasta sauces. Unfortunately, it is usually a green unappetizing mush that rarely tastes or smells like basil.
But fresh basil made with herbs from my tiny urban garden is the complete opposite! Vibrant green and fragrant, it’s the kind of pesto that you add directly to warm pasta or that you dress a Caprese salad with. No need for cream or anything else – just some basil, garlic, pine nuts, Parmesan and olive oil.
Fresh Basil Pesto
Prep time
Cook time
Total time
Author: Penny
Recipe type: Sauce
Cuisine: Italian
Ingredients
- 85 grams of fresh basil leaves, washed and dried
- 3 garlic cloves, roughly chopped
- ¼ cup pine nuts
- ½ cup good quality olive oil
- ½ cup Parmesan cheese, grated
- Salt and pepper
Instructions
- In a food processor, combine the basil leaves, garlic and pine nuts and pulse until they are finely chopped (about 5 times).
- With the food processor running, slowly add the olive oil until it's incorporated.
- Add the cheese and pulse a couple of times. Season with salt and pepper to taste.
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