Classic Fresh Basil Pesto
ID: efd6db8f...
A vibrant and aromatic classic Italian sauce made with fresh basil leaves, rich Parmigiano-Reggiano cheese, toasted pine nuts, garlic, and high-quality extra virgin olive oil. It is incredibly quick to prepare and adds a fresh, robust flavor to pasta, chicken, or seafood.
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🍳 Cooking Flow
Harvest, wash, and thoroughly dry the fresh basil leaves. → Blend the garlic and extra virgin olive oil first, then blend in the pine nuts. → Add the basil, grated Parmigiano-Reggiano, salt, and extra olive oil. → Pulse or blend for about 30 seconds until the desired consistency is achieved.
Cooking Steps
Brief Cooking Order
Harvest, wash, and thoroughly dry the fresh basil leaves. → Blend the garlic and extra virgin olive oil first, then blend in the pine nuts. → Add the basil, grated Parmigiano-Reggiano, salt, and extra olive oil. → Pulse or blend for about 30 seconds until the desired consistency is achieved.
Introduction
A vibrant and aromatic classic Italian sauce made with fresh basil leaves, rich Parmigiano-Reggiano cheese, toasted pine nuts, garlic, and high-quality extra virgin olive oil. It is incredibly quick to prepare and adds a fresh, robust flavor to pasta, chicken, or seafood.
Step 1
Harvest fresh basil leaves from the garden using scissors, cutting the stems so the plant can regrow, or use store-bought fresh basil.
Step 2
Wash the basil leaves thoroughly in cold water to remove any dirt.
Step 3
Gently place each basil leaf on a paper towel. Gently pat dry with another paper towel on top to remove all excess water, and inspect the leaves for any insects.
Step 4
Add 3 tablespoons of extra virgin olive oil and 1 clove of garlic to a blender, and blend until the garlic is fully dissolved into the oil.
Step 5
Add 10 grams of pine nuts into the garlic and oil mixture, and blend again until smooth.
Ingredients List
Important Notes
Ensure the basil leaves are completely dry before blending; water in the leaves can dilute the flavor and cause the pesto to spoil faster.
Do not blend everything together from the start. Blending the garlic and oil first prevents the blender from running too long with the basil, which keeps the sauce bright green.
Avoid over-blending the pesto as the heat from the blades can discolor the basil and turn the sauce bitter.
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