Fresh Basil Pesto Sauce
I have been dying to make fresh basil pesto sauce every since I got my first rooted cutting from one of the nice members on the FB Urban Farming group.
I have been trying to propagate them through cuttings ever since I received it. Right now, I have 3 little basil plants and they need a trim. Their leaves are getting messy. Snip Snip snip!
I love the rich taste of this fresh basil pesto sauce. It is especially easy to do and all you need is just throw everything into a food processor. How much more idiot proof can it get??
Ingredients for Fresh Basil Pesto Sauce:
- 2 cups fresh basil leaves
- 1/3 cup nuts (usually pine nuts or walnuts are used, I used macademia because I only have those right now and can’t go out to buy others as it’s the covid19 circuit break now)
- 3 cloves of garlic, minced
- 1/3 cup of freshly grated Parmesean cheese (If you don’t have this at home, you can use Romano or Parmesean-Reggiano)
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper, to taste
Method:
- Put the basil leaves and nuts into a food processor and pulse them until they are fine.
- Add garlic and cheese to the mixture. Pulse.
- Add olive oil. Pulse until mixture becomes a paste.
- Stir in salt and ground black pepper to the paste. To taste.
You can add it to your pasta. Just lightly toss them on a warm pan. It also tastes very good on toasted bread and crackers. Or if you think your food is too bland and needs an extra oomph!
