Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pesto of basil and pine nuts. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pesto of basil and pine nuts is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pesto of basil and pine nuts is something that I’ve loved my whole life. They are nice and they look wonderful.
Need a good homemade pesto recipe? Pesto with Pine Nuts is a classic combination that's ready in minutes. 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.
To begin with this recipe, we must first prepare a few components. You can have pesto of basil and pine nuts using 4 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Pesto of basil and pine nuts:
- Prepare 350 g basil leaves with stems
- Take 300 g slightly roasted pine nuts
- Make ready 15 g Himalayan salt (ca. 1 tbsp)
- Prepare 300 g olive oil
And pine nuts, usually, or another nut, but again, not in this recipe! But that's the classic pesto recipe, and you can play around with the ingredients. 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.
Steps to make 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
Pine nuts and two types of cheese ??? Parmigiano-Reggiano and Pecorino Romano. And the two of us ate most of that magic up in one sitting. I wish I knew how good pesto tasted before I went to Italy last year, then I would have. Nut-free pesto sauce - simply replace the nuts with seeds, such as pepitas or sunflower seeds. The universal EASY basil pesto recipe!
So that’s going to wrap it up with this exceptional food pesto of basil and pine nuts recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
