Here it is! The perfect pesto recipe! This simple but delicious fresh basil pesto pairs perfectly with a delicious spaghetti pasta. Here’s the recipe:
2 c basil leaves
1/2 c olive oi
2 Garlic Cloves
1/2 c Parmesan cheese finely grated
1/4 c pine nuts
Large pinch salt
Package of your favorite pasta
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Today on Naturally Tammy Lynn. [Music] [Music] Hi everybody. Today, I’d like to share with you how I like to make the perfect basic pesto. And I’m going to be serving that with some delicious pasta. Let’s get started. It’s a rainy summer day, so I think it’s a great opportunity to make some of my favorite pesto. I got this beautiful Italian basil at the market and I’m excited to finally use it today. For the best pesto, you want to use freshly picked basil. It makes a huge difference. I’m picking the leaves off the stems and I need two cups of basil for this recipe. [Music] I’m finally grating half a cup of Parmesan cheese. [Music] I’m chopping two cloves of my homegrown garlic. This is the last bit of it. So, thankfully my new harvest is almost ready. Be sure to subscribe because I’m going to feature that in my next video. [Music] It’s time to bring this all together in the food processor. The basil, olive oil, garlic, 1/4 cup of pine nuts, salt, and I finish off with the Parmesan cheese. [Music] I’ve got enough room now to add the rest of the basil and the parmesan. [Music] This pesto smells amazing. It’s time to get some water boiling for the pasta. [Music] After bringing the water to a boil, I like to fan the spaghetti and gradually work it into the boiling water. [Music] The spaghetti is ready and I’m going to transfer it into a serving bowl to mix with the pesto. I find that using tongs is the easiest way to mix this all together. [Music] And just like that, it’s ready to serve. Every summer when basil is in season, I love to make pesto. It’s fresh tasting but very satisfying with the Parmesan cheese, garlic, and olive oil. [Music] This pesto recipe is perfectly balanced and is going to give you great results every time. There’s nothing better than a plate of fresh pesto pasta. Thanks for watching. If you enjoyed the video, please like, comment, and subscribe. See you next time.
1 Comment
Hey I was born and still live in liguria, home of pesto, this the diy recipe.
Use fresh, small-leaf basil, raw pine nuts, one clove garlic, and good Parmigiano Reggiano (none of that fake parmesan). Add Pecorino if you want a saltier, richer flavor, but start light, it’s strong stuff. Use a mild fruity olive oil and fine sea salt.
start by pulsing garlic and pine nuts in your food processor, then add the basil little by little. Next, add the cheeses and pulse again. Slowly drizzle in the olive oil while blending until it’s creamy and smooth. Season carefully with fine salt.
Don’t run your processor nonstop or it’ll heat the pesto. Pulse in short bursts and let the processor cool down, or just put it in the fridge before using it.
Don’t cook the pesto! For the full Ligurian vibe, add boiled potatoes and green beans.