Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, fresh basil pesto. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Fresh Basil pesto is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Fresh Basil pesto is something that I have loved my whole life. They are nice and they look wonderful.
Read Customer Reviews & Find Best Sellers. Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves.
To begin with this recipe, we have to first prepare a few ingredients. You can have fresh basil pesto using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Fresh Basil pesto:
- Get 3 cup fresh basil leaves, washed and cut
- Take 1/2 cup parsley, washed and cut(optional)
- Prepare 4 cloves garlic
- Prepare 1/2 cup olive oil
- Make ready 1/2 lemon, squeezed
- Make ready 1/2 tsp sea salt
- Get 1/2 cup cashew, toasted
- Get 3/4 cup grated parmesan cheese
Combine basil and garlic in food processor and blend into a fine paste. With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy. Fresh Basil Pesto from scratch is so easy to make. Place all the ingredients, basil, garlic, pine nuts, olive oil and cheese in a food processor or blender and process until finely chopped and a loose sauce begins to form.
Steps to make Fresh Basil pesto:
- Put all ingredients in a blender except the olive oil and lemon jus. Crush them until smooth.
- Remove from the blender and put in a bowl. Add olive oil and lemon juice. Stir well.
- Fresh basil pesto is ready to serve with pasta or whatever you desire. You can keep it in the airtight container,so after you put in the airtight container add some olive oil on top of it and cover it. Keep in the fridge and it can stay 3 to 4 weeks. Enjoy.
I like to leave it a little chunkier so it doesn't form a paste but other recipes process until a paste begins to form. I made several batches this morning with our fresh garden basil and my son was in pesto heaven! If you are making and freezing one-cup batches as I am, then cover the top of each container with a thin layer of olive oil. Basil tends to turn brown when exposed to air. When you thaw the container, the basil won't turn color.
So that is going to wrap this up with this special food fresh basil pesto recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
