The Best Basil Pesto
2 cups approx
10 min
I have made a lot of different pestos over the years. Some arugula pesto for a peppery punch, or a smooth and creamy spinach pesto, but this traditional basil pesto takes the cake.
If you are an herb fan and you find yourself with a over abundance of basil and want to do something with it before it all starts to turn yellow on you as the seasons begins to change, then look no further than this recipe. You can make a few batches (depending on how much basil you have and you can freeze it in small containers to use during the Fall and Winter months.
The game changer in this recipe is the toasting of the pine nuts. So sure you don't skip this step!
The Best Basil Pesto
Recipe details
- 2 cups approx
- Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
Show Nutrition Info
Want more details about this and other recipes? Check out more here!
Comments
Share your thoughts, or ask a question!
Yes, toasting is a must! Totally brings out their nuttiness. I always toast pine nuts, usually to put on a salad (arugula, tomatoes, toasted pine nuts, shaved parmesan, evoo, lemon juice...very light and refreshing!) I start out on med heat, frequently shaking the pan, then as soon as they become fragrant I turn it to low and constantly shake the pan or stir them, as they toast up Very quickly and can easily burn. I remove them from the heat just before I think they're nearly done to avoid burning. It's a lot like making bacon on the stove top, remove it right before its done because it keeps cooking a bit :)
Re the freezing, I previously read that freezing makes the garlic bitter, don't know if there's any truth to that, didn't try it.