Quick & Easy Basil Pesto Sauce
What do you do with a large bunch of fresh basil leaves? Simple, make a delicious Pesto! Effortless & really relaxing, Pesto is the simplest & handiest sauce ever made! A well sealed batch of Pesto can be stored for 2-3 month in the freezer & pulled out to dazzle the simplest meal!
I whipped up this batch under the observant eye of my dog 🙂
All you need is:
2 cups Fresh Basil Leaves
1/4 cup Pine nuts or Walnut pieces
1/4 cup Parmesan Cheese
3 tablespoon Extra Virgin Olive Oil
1-2 cloves Garlic
1/2 teaspoon salt
1/2 teaspoon Freshly ground pepper
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Pour in the oil and process until fully incorporated and smooth. You may add water, if you wish it thinner. Season with salt and pepper. Pulse until the consistency you like. I prefer mine chunky! Transfer the pesto into an old jam jar and mix in the grated cheese. Give the jar a good shake & hey pesto ( couldn’t resist ) it’s done!
Alternative method, anyone?
If you’re feeling adventurous, you could roughly chop up all the ingredients & grind with a basic pestle & mortar. This is considered pretty authentic-but attempt only if you’re ready for a good amount of wrist & elbow work!
More Pesto tricks!
If freezing the ready sauce, transfer to a Ziploc bag and drizzle a little oil over the top. Freeze for up to 3 months.
And because pesto freezes well, all you have to do is pull out the just the quantity you need to add simple brilliance to a regular meal!
Here’s my Top 10 Pesto Comes to the Rescue tips!
- A tiny teaspoon of pesto is delicious when mixed with mashed potato.
- Marinade chicken or eggplant with pesto and bake in the oven.
- Add to soups to enrich the taste. I love it in tomato or a hearty minestrone soup.
- Add to mayonnaise and make pesto mayonnaise 🙂 A delicious sandwich spread, is what you’ll get.
- Mix pesto with ricotta cheese and use for a quick vegetarian pasta or lasagna.
- Mix with hung yogurt as a dip for chips!
- Mix with cubed boiled egg and grated cheese and use in a toasted sandwich.
- Spread on pizza base instead of tomato purée.
- Add to an omelet or frittata mix.
- Toss par boiled potatoes in pesto and roast-makes yummy pesto roast potatoes.
Be right back, pesto calling..