If you like Italian food, then you probably love pesto. When I was working away from home, alone and lazy to cook, pesto used to be my snack food out of a jar on a slice of bread at any time of the day. Then, I learned how to make homemade pesto and guess what? I never purchased a jar again. You can’t beat that flavor of fresh vs. preserved in a jar. Don’t believe me? Try it just once.
About this pesto
One of the issues with homemade pesto is it is chunky. Everything is almost separate floating in oil. Grainy with tiny pieces of pine nuts and parmesan flakes. Not mine. If you notice my pesto is smooth and creamy just like you get in a jar. And the secret to making pesto like this is not to dump everything in the food processor and blitz. But, to do it in stages, as I have shown in my video. Another secret to my pesto is, I like to toast the pine nuts for a few minutes. This enhances their flavor and helps them release some of their oils into the sauce.
Ingredients and substitutes
If you want authentic pesto these are the must five ingredients.
Basil – Has a very short life, so use it as soon as you buy it fresh. Pine nuts – These are not cheap, but they make a huge difference in pesto. You can also substitute with walnuts.Garlic – A little goes a long way. So, use only as much as recommended, and use fresh not powder.Olive oil – Use the best quality, after all you are going to eat it as a spread. I like to use cold-pressed olive oil.Parmesan – Has a sharp flavor and no other cheese will work as a substitute.
Step by step instructions
Wash and drain the basil leaves well. You want only the leaves, not the stalks. Discard any discolored leaves – set aside.Toast the pine nuts in a frying pan for 2 to 3 minutes.Place them in the food processor and pulse for 30 seconds.Then, add the sliced garlic and pulse for another 30 seconds.Next, add the Parmesan, basil leaves, salt, and pepper – pulse for only 30 seconds.Thru the feeder of the food processor, gradually pour the olive oil with the food processor on – pulse for only 30 seconds more.Note – Over blending olive oil can make the pesto bitter and the basil leaves sticky.Taste and adjust for salt.Remove the pesto from the food processor and store it.
Storage
Keep pesto in a bowl with a plastic wrap on the surface to prevent browning for a day.Pour into a mason jar and top with more olive oil on the surface to prevent browning. Keep in the fridge for a week.Place in a freezer safer storage bag into the freezer for 3 months.Freeze into cubes an ice cube tray then store int a freeze safe bag – will stay for up to 3 months.
How do you use pesto?
Pesto is so versatile and there is so much you can do with it.
Pesto can be eaten on its own with a slice of bread. My favorite is garlic rolls.Add pesto as a sauce to cooked pasta.Roast potatoes with pesto – boil potatoes, generously drizzle pesto bake until potatoes are golden and crisp (200 C/ 390 F) I love pesto as a quick 5 minutes sauce for my gnocchi.Spread it over a pizza base and drizzle some olive oil.Spread pesto over focaccia as soon as it is out of the oven.Pesto is great as a sandwich spread with cold cuts and mayo.Serve pesto on the side with grilled chicken.Pesto is amazing over burgers.Use pesto to make pesto vinaigrette (add 2 tbsp vinegar + some more water or olive oil for consistency).Serve boiled veggie sticks with pesto as a dip.Pesto with grilled fish is amazing.Pesto with lemon over shrimps is absolute heaven.Top a bowl of soup with pesto – like I did in my potato and leek soup.
Frequently asked questions
You may also like
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
