Pesto
Pesto is one of my favorite sauces of all time. Fresh, tangy and delicious; this classic pesto is super versatile and works well with a wide range of ingredients, such as pasta, chicken, or tomatoes.
Active Time: 25 min
Total Time: 25 min
Ingredients
> Fresh basil, around 2 cups
> Pine nuts, 1/3 cup
> Parmigiano reggiano, around 1/2 cup grated
> Garlic, 3 cloves
> Olive oil, 1/3 cup
> Lemon juice, salt, pepper
Instructions
1. Prep: Remove the stems from the basil. Crush the garlic cloves.
2. In a food processor, blend the basil, pine nuts, garlic, and parmigiano reggiano. Continue to blend, slowly adding olive oil until completely incorporated. Use a spatula to scrape down the sides of the food processor occasionally to ensure everything is thoroughly blended.
3. Add in lemon juice, salt, and pepper to taste. This will probably be around 1/2 tsp of salt and pepper, and 1 tsp of lemon juice. Blend until incorporated.
Notes/Tips:
> Depending on the pesto texture you prefer, feel free to adjust how long you blend everything together for. I like my pesto not so smooth and with a bit of texture, so I didn't blend it for too long.
> Taste and adjust accordingly! If the mixture feels too dry, add more oil. If the mixture isn't creamy enough, add more cheese.
> This recipe uses classic ingredients, but you can definitely vary it up. You could try swapping pine nuts for walnuts or almonds, or swapping basil with other leafy greens like parsley, arugula, and cilantro.
> In general, I'd avoid heating the pesto when using it in any dish. It loses much of its freshness and tang when heated. If serving with pasta, don't add pesto to the pan. Instead, toss cooked pasta in cold pesto.