It is made with a handful of fresh and flavorful ingredients like pine nuts (or walnuts), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil. One of my favorite things about summer is the bounty of fresh basil. Fresh basil makes many dishes instantly more flavorful and beautiful. This year we have planted basil in our backyard and the plant is doing so well. It is producing so much basil that we can’t use it up fast enough. So we always share some with my friends and neighbors. And with some basil, I use it in different dishes like this Hariyai Paneer tikka and Bread dipping oil. But one of my most favorite ways to use it is in making pesto.
What is Pesto?
Originally from Genoa, Italy, pesto traces its name to the Italian word “pestare,” which means “to crush or pound.” In earlier days, pesto was made by pounding the ingredients in a mortar and pestle. It’s a classic Italian sauce made of fresh basil, pine nuts, garlic, and grated Parmesan cheese, a drizzle of quality extra virgin olive oil and seasoned simply with salt and black pepper. Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. Pesto is one of my absolute favorite, ultra-flavorful sauces.
Pesto in mortar and pestle
I prefer to make it in Mortar and Pestle for great texture and taste. Sure you can make it in a food processor or blender and It works very well too. But if you want to taste Real pesto, you have to make it in mortar and pestle. It’s a different level. I know this method does take considerably more physical effort. But when you taste the made traditional way you’ll forget every pestle-pounding minute. The intensity of the flavors is beyond compare. It tastes great in pasta, on grilled vegetables, spaghetti squash, salads, toasted bread, pizza, sandwiches, etc.
This fresh basil pesto sauce is
classic, simple, flavorful, and completely fresh.tastes fresh, herbal, nutty, garlicky, luxurious, and infinitely better than store-bought versions.easy to make and it’s an easy way to instantly elevate any savory dishEasy to customize with what you have on handExtra flavorful and versatile
Ingredients required
Basil: Fresh basil leaves are the base of this pesto recipe. When buying basil make sure it’s vibrant green leaves with no sports or wilting. Rinse and pat dry before making this recipe. Pine Nuts: Pine nuts bind this sauce and add structure to the pesto. If you are having trouble finding pine nuts, swap them for walnuts, pistachios, or almonds. Parmesan Cheese: Parmesan cheese adds a little saltiness and helps the pesto stick together. Most of the Parmesan cheese contains rennet. For vegetarian parmesan, try whole food or BelGioioso brand Parmesan cheese Garlic: adds incredible flavor to homemade basil pesto. Olive Oil: Not only does olive oil add flavor, but it also helps create an unbeatable creamy and rich consistency. Try to use GOOD quality extra virgin olive oil to get the best pesto. Salt: You will need a very little salt in this recipe to add the flavor.
Step by step process
First, remove the bad leaves and tough stalks from the basil. Then wash the basil very well and dry them completely on a clean kitchen towel or paper towel. Keep it aside. Using a mortar and pestle, combine garlic and salt and grind to a paste. (image 1 and 2) Add Pine nuts and continue to crush with a pestle until slightly chunky paste forms. (image 3 and 4) Now add basil leaves, a handful at a time, and pound and grind (refer video in recipe card) until the basil completely disintegrates into the rest of the ingredients. (Image 5 and 6) Once a thick paste has formed, add parmesan cheese in batches and continue to crush them until well combined. (Image 7 and 8) Now slowly drizzle in olive oil, mix with the pestle until a smooth, creamy, emulsified, sauce forms. (image 9 and 10) Enjoy! Note – Food processor method is given in recipe card.
I would highly recommend you to use a weighing scale to measure parmesan cheese for this recipe for the best result.You can make pesto in a food processer or blender.The pesto should be evenly mixed but not smooth. There should still be small leaves to give texture to the sauce.If making in a food processor, scrape down the sides of the bowl or cup as needed.
Related recipes
Spinach PestoVeggie Grilled SandwichSun Dried Tomato Pesto Pasta (Vegan+instant pot)Instant Pot Tomato Basil SoupCaprese Grilled Cheese Sandwich
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