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Simple Italian Recipe: Basil Pesto
A Taste of Italy Right In Your Own Home!
Since we can’t go to Italy right now, we thought we’d bring a little bit of Italy home to you. Today I am focusing on Pesto Sauce. I learned how to make pesto in my 20’s because although my grandmother would make it, I really didn’t like pesto sauce until I was an adult. I remember my grandmother eating it on bread for lunch or snack – it was never served over pasta in our house. Now, I make large batches and freeze it so we can make a quick pasta meal any time.
We are temporarily not able to travel to our favorite destinations, but we can bring some of the flavors into our homes.
If you like basil pesto, watch our video on how to make this easy pesto sauce!
5-6 Cups Fresh Basil (about 5-6 oz.)
1/2 cup grated parmesan cheese
1/2 cup pine nuts (my substitute walnuts)
1/2-2/3 Cups extra-virgin olive oil
2 cloves garlic – chopped
14/ tsp. salt
Blender or Food Processor
Blend 1/2 of the fresh basil until finely chopped. Add in remaining basil, parmesan cheese, pine nuts, garlic, and salt. Blend until coarsely chopped. On low speed, slowly drizzle in the olive oil until blended. Use only 1/2 cup of olive oil and if the texture is too dry, add in remaining oil.
Serve right away over pasta. To store, use an air-tight container and fill to the top. If you cannot fill to top, add a piece of saran wrap over the top of the pesto to protect it from air. It will brown on top if you do not add the saran wrap. To freeze, simply place into ice cube trays or other molds, cover with saran wrap and freeze. Once frozen, remove from the trays and store frozen in a zip-lock freezer bag. You can pull these out about 30-45 minutes prior to serving.
The pesto will store in the freezer for 6-12 months.
See all of our Simple Italian Recipes:
- Taste of Italy – Simple Italian Recipes