Pesto Sauce Recipe (Basil Pesto)

Pesto Sauce Recipe

This easy, creamy pesto sauce recipe is absolutely bursting with fresh basil flavour.The word Pesto has come from an Italian word “Pestare” which refers to pound or crushed in a marble mortar with wooden pestle. The pesto sauce is traditionally prepared in a mortar and pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the fresh basil leaves are added with a coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and supreme quality olive oil is added to the pesto sauce.
 
 
Pesto Sauce Recipe
 
 
 
Pesto Sauce Recipe
 
 
If you enjoy Italian food, then you would surely fall in love with this herby magical sauce. The basil pesto can take even the most mundane pasta to the level of a sublime dish. Toss some delicate pasta in the pesto sauce or spread it generously over a the slice of baguette, either way it tastes delicious. Every Italian family has their own secret recipe of Pesto, which is passed on from one generation of cooks to another as a legacy. The one thumb rule for making the basil pesto sauce is that there are no rules, use your creative skills to prepare a batch with ingredients of your choice. The dry Monterey Jack or cheddar can be used instead of Parmesan Cheese.  When it comes to nuts you can pick from pine nuts to pistachios, walnuts, hazelnuts or combination of any of these.
 
Pesto Sauce Recipe
 
 
Learn how to make pesto sauce recipe in few simple steps: 
 
Pesto Sauce Recipe
Yields 1 Cup
This easy, creamy pesto recipe is absolutely bursting with fresh basil flavour
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 250 gram fresh Basil Leaves
  2. ½ Cup Parmesan cheese, grated or cubed
  3. ¼ Cup Walnuts
  4. 2 – 3 garlic cloves crushed
  5. Salt, as per taste
  6. 2 tsp black peppercorns
  7. ¼ Cup extra virgin olive oil ( buy it here )
Instructions
  1. To make pesto sauce, rinse and dry the basil leaves by spreading in a kitchen towel.
  2. Heat a frying pan over medium heat. Dry roast the walnuts for 1 - 2 minutes. Turn off the heat.
  3. Put all the ingredients for making pesto sauce in a food processor or blender and pulse until smooth paste is formed.
  4. Store Pest Sauce in a clean and dry jar in the fridge or use it immediately.
  5. Pesto Sauce will keep in a fridge for up to two weeks.
Notes
  1. Blender Used: KitchenAid Diamond Blender ( buy it here )
Fun FOOD and Frolic http://www.funfoodfrolic.com/

 

Condiments | Nov 25, 2013 By Hina Gujral

Comments

  1. Leave a Reply

    Seeta
    November 25, 2013

    Been hunting around for a good pesto recipe.. will surely try this one :)

  2. Leave a Reply

    Tara Nair
    November 16, 2015

    I adore your food photography skills. And this pesto series is really taking a good lot of interest of mine. Will go for trying this right away. See ya Hina :)

  3. Leave a Reply

    mansi mitto
    November 29, 2015

    Walnut we use as dry fruit that we have to use for pesto sauce ?? It won’t taste bitter? ?

    • Leave a Reply

      Hina Gujral
      November 30, 2015

      Hello, yes the same walnuts and they are commonly used in the making of basil pesto. The taste never turns bitter. Thanks

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