From the neighborhoods of Genoa to your own kitchen, In under 1 minute, the most delicious and fragrant summer Pesto recipe is all yours. Using only fresh, whole ingredients, this Pesto recipe guarantees to wow guests! This recipe incorporates blanching the basil to lock in that beautiful green color AND increase shelf life in the refrigerator!
Ingredients:
– 10 oz Fresh basil
– 5 Garlic cloves
– 1 1/2 Cups of freshly grated parmesan cheese
– Salt and pepper to taste
– 3 oz Pine nuts
– Olive oil to taste and consistency
– Juice of 1/2 a lemon – or more to taste
Directions:
– Pick fresh basil
– Blanch basil in boiling water for 10-15 seconds, then submerge in ice water to stop the cooling process. Do not leave blanched basil submerged in water for long longer than 20 seconds
– Strain excess water from basil and set on kitchen towel to drain
– Use kitchen towel to strain any left over water from blanched basil
– Finely dice your garlic, and using salt and back of knife, grind into a paste
– Toasted pine nuts over medium heat in a pan, WITHOUT oil. Toasted until slightly golden brown
– Add blanched basil, pine nuts, garlic, salt, pepper, lemon juice, freshly grated parmesan cheese and olive oil to food processor and blend/pulse
– Continually add stream of olive oil to food processor until desired consistency
– Periodically taste for your preference
Tools/Equipment:
– knife
– Cutting board
– Wet measuring cup
– Rubber spatula
– Food processor
– Blanching basket
– Microplane
– Tongs
– Pot for water
– Mixing bowl
– Kitchen towel
– Skillet
Notes:
– Stores in fridge for 5-8 days
– Can be used for pasta, on burgers and chicken and on sandwiches and wraps
– Don’t submerged blanched basil in ice water longer than you boiled it
– Pistachios are an alternative to pine nuts – double the quantity
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