Pesto of basil and pine nuts. Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels. Put the basil, olive oil, pine nuts, chopped garlic, lemon juice, and salt in the processor bowl, and process to a uniform, creamy consistency. Pesto - Recipe With Basil, Garlic, and Pine Nuts: Pesto is the perfect green food.

Pesto with Pine Nuts is a classic combination that's ready in minutes. This parmesan pesto sauce has a hit of red pepper flakes and lemon zest for a bright flavor and a bit of kick. Learn how to use pesto in a multitude of recipes. You can have Pesto of basil and pine nuts using 4 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Pesto of basil and pine nuts

You need 350 g of basil leaves with stems.
It's 300 g of slightly roasted pine nuts.
Prepare 15 g of Himalayan salt (ca. 1 tbsp).
Prepare 300 g of olive oil.

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. In this basil pesto recipe you'll combine fresh basil, toasted pine nuts, garlic olive oil, parmesan, and lemon. However, just like my chimichurri recipe and greek yogurt garlic sauce, a pesto recipe can very easily be adapted to fit your family's needs. If you don't have pine nuts, you can easily leave them out or sub them for walnuts.

Pesto of basil and pine nuts instructions

Rinse your basil well e.g. in water with baking soda.
Dry in sieve and with paper towels (if you're in a hurry).
Add to powerful blender (I use a thermomix).
Now continue adding the rest of the ingredients.
Close lid and and if you are using - as I am - a tmx, place the tmx spatula into the gap of the lid and push down.
Process at speed 8 for 20sec while swiveling the spatula back and forth.
If you prefer your pesto smoother with fewer chunks of pine nuts and all leaves nicely pureed, continue previous step until desired consistency.
After having repeated once step 6, I got my favorite texture of pesto, but my family prefers 15 sec longer, so by then it is very creamy.
Now store in airtight containers and keep refridgerated up to two weeks. Just make sure the surface is always covered with a bit of olive oil before closing and storing..
Or freeze pesto in ice cube makers and take out when needed for pepping up a boring tomato sauce or just enjoy it on its own. Pesto with any pasta or on bread is amazing !!!.
You can add lemon juice, garlic or even hummus. Any variations possible with this basic recipe !! Have fun.

Fresh basil, pine nuts, and Parmigiano-Reggiano cheese is quickly combined in a food processor to produce a pesto that enhances the flavor of many dinner dishes. The classic pesto is a traditional blend of fresh basil leaves, pine nuts, garlic, Parmesan cheese, salt and pepper, and a good olive oil. Each of these ingredients plays a very important part so always choose the best quality you can find to create the best tasting herby sauce. In our home, we are huge pesto fans. On any given day you can walk in our house and find a collection of pesto in the fridge and in the freezer for pesto chicken pizza, grilled chicken pesto pasta, and sheet pan chicken, just to name a few!.