Pesto of basil and pine nuts. Need a good homemade pesto recipe? Equally ridiculous would be opining about making a big batch of pesto in the dead of winter… unless you live in South Florida, where it's prime Farmer's Market and basil season. This nut-free spinach basil pesto is bright green and full of flavor!

Plus she can take it to her nut-free school Thank you for. Collect a large amount of Italian basil from your favorite farmers' market or yuppie supermarket. (Don't use Thai basil, as the flavor is strong enough to be bitter in pesto.) The traditional version: Add pine nuts, extra virgin olive oil, parmesan cheese, and salt to taste. And pine nuts, usually, or another nut, but again, not in this recipe! You can have Pesto of basil and pine nuts using 4 ingredients and 11 steps. Here is how you cook that.

Ingredients of Pesto of basil and pine nuts

🢂 350 g of basil leaves with stems.
🢂 300 g of slightly roasted pine nuts.
🢂 15 g of Himalayan salt (ca. 1 tbsp).
🢂 300 g of olive oil.

You can freeze pesto, so it makes sense to make a big batch when a windfall of basil comes your way. Is there anything more depressing than throwing out. Put the basil, garlic, pine nuts, and Parmesan into a food processor and blend until smooth. Slowly add the oil while the motor is running.

step by step Pesto of basil and pine nuts

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.

Season with salt and pepper to taste. I cook up some chicken and pasta and mix the pasta with the pesto and then top with the chicken and some sun-dried tomatoes. When we hear the word pesto, most of us think of the Genovese variety, a blend of seven ingredients-- basil, pine nuts, garlic, olive oil, salt and grated cheeses Throughout Italy there are hundreds of pesto recipes featuring all sorts of herbs (like marjorum, mint, sage and oregano); vegetables (such. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and extra-virgin olive oil. It's important to use top-quality ingredients, as the flavors really shine through.