Prep 5 mins
Cook 0 mins
All purpose pesto sauce
- 4 tablespoons pine nuts
- 2 cloves garlic
- 1⁄2 teaspoon salt
- 2 cups fresh basil
- 5 tablespoons grated parmesan cheese
- 1⁄2 cup olive oil
- Lightly toast pine nuts.
- In a food processor (or with a pestle and mortar), mix the basil, garlic, pine nuts and cheese into a paste.
- Add oil and blend to a smooth paste.
- Keep in an airtight jar in the fridge.
While I consider ways to mainline this in order to get it into my system faster than through the typical oral avenue, allow me to sing its praises in harmony! We have 4 kinds of basil growing in our garden at the moment; Italian Sweet, Purple Ruffle, Magical Michael and Ararat. It is the latter that I used for this pesto and the first time using this variety at all. This is a dark green and purple variety, very similar to classic sweet basil in flavor, but with vague hints of licorice and clove. In any event, combined with the other ingredients, it made a lovely pesto. I processed all ingredients except the parmesan in my Magic Bullet, then blended in the cheese. I then froze portions in an ice cube tray for individual use. Just pop one or two frozen cubes (in my case, frozen hearts) in the microwave until soft, then mix in with your favorite pasta. Doesn't get any easier than that! :) For our garlic-loving taste buds, 2 cloves made it VERY garlicky. Thank you for posting, Samuel, it's delicious!
Perfect recipe; exactly what I was expecting. Thank you! I mistakenly used a blender instead of a food processor but it worked fine once I got it going. I also used Himalayan salt for the salt ingredient, which was divine.
I used this recipe as my base recipe as it was simple with some great flavours. However i swapped the pine nuts with almonds and i added a little less oil because i wanted more of a thick paste. Thanks for posting this recipe it was great!!!