Hello everybody! How are you doing? Any nice plans for this weekend? If you find some time on your hands and feel like experimenting a little bit in the kitchen, here’s a recipe for my basil pesto. It’s the best pesto I have ever tasted and one bunch of this pesto lasts for quite a long time when preserved in the fridge. I like to make a very simple, but great dish with it – pesto pasta with cherry tomatoes and usually I put some crumbled feta or goat’s cheese on the top.
Here’s what you need to make this pesto:
* 2 cups of fresh, preferably organic basil leaves ( no stems )
* 1/3 cup pine nuts
* 1-2 garlic cloves
* 1/2 teaspoon of salt
* 1/3 cup olive oil
* 1/2 cup freshly shredded Parmigiano Reggiano ( makes a big difference in taste if you shred it yourself than adding the ready one from the package )
First, you’ll need to soak your basil in water for about 5 mins. Put pine nuts and garlic into the food processor and process (mash them), then add olive oil and salt – process.
Discard the water and add basil to the food processor and process, then add the cheese and process. Your basil pesto is ready. Enjoy it in salads, sandwiches, potatoes, pastas, etc.