Easy Basil Pine Nut Pesto Recipe
Ingredients
| 4 packed cup | fresh basil leaves, washed, dried, removed from stems | |
| 3 | large garlic cloves | |
| 1/2 cup | 120 ml | toasted pine nuts (lightly brown them in a skillet on the stove top) |
| 3/4 cup | 180 ml | packed fresh chopped parsley |
| 3/4 cup | 180 ml | freshly grated parmesan |
| 1/2 cup | 120 ml | olive oil |
| 1/4 cup | 60 ml | melted butter |
| 1/2 tsp | 2.5 ml | sea salt, and more, to taste |
| 1/4 tsp | 1.3 ml | freshly ground black pepper |
Instructions
- Assemble all your ingredients, and then combine everything in a food processor. Run food processor for about 5 seconds, till all the leaves get incorporated, and then pulse till you achieve the texture you like.
- I like my pesto with a bit of "tooth" (kind of grainy, with a tiny crunch from bits of pine nuts - not puréed), but you might like yours with a smoother texture, so process for as long as you think you should. Taste for seasoning, adding more salt or pepper if needed.
- Toss with hot, drained pasta. Or freeze till you're ready to use it later. I like linguini with pesto.