EASY BASIL PESTO with Pine Nuts, Parmesan Cheese, Garlic, Olive Oil | Recipe from Chef Victoria Love

Watch Chef Victoria Love demonstrate how to make an easy BASIL PESTO with Extra Virgin Olive Oil, Garlic, Parmesan Cheese, Pine Nuts & Fresh Basil.

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Easy Basil Pesto Recipe from Chef Victoria Love

2 Cups Basil Leaves, firmly packed
1/2 Cup Pine Nuts
1/2 Cup Parmesan Cheese, freshly grated
1 Garlic Clove
1/2 Cup Extra Virgin Olive Oil

1.Blanch the basil leaves by putting them in boiling water in a small pot for 5 seconds and then immediately remove with a slotted spoon and put them into ice cold water and drain through a strainer.

2. Preheat the oven to 300 degrees. Spread pine nuts on a half sheet baking pan lined with parchment paper and toast in the oven for 6 minutes until light golden brown. Cool.

3. Crush garlic in a garlic press or with the back of a knife and put it in a food processor or blender along with the basil, pine nuts and Parmesan cheese.

4. Pulse 4 times and then drizzle in all the olive oil while the processor is running until pesto forms. Serve over a half pound of angel hair pasta.
Notes:
The pesto can be saved for a later date by putting it into a container, covering it with additional olive oil and freezing.

[Music] good morning everybody Welcome to the kitchen today we are going to make Italian basil pesto and we have our beautiful basil right here now this I got in the grocery store but we are going to also Harvest some of our basil right off of our window Garden plant which we started in September and it is now January the end of January so we’ve got a whole bunch of Basil inside here amongst the marigolds and the tomatoes and we’re going to get that we’re also going to use pine nuts extra virgin olive oil parmesan and garlic clove so let’s get all of our Misan PL together and we’ll start making [Music] it I turned our window box around so I could get it and look how crazy this plant is we’ve got little cherries Tomatoes coming out on here I got some plum tomatoes hiding over there and of course we’ve got all our marold which we’re drying out we’re going to make some tea with it eventually and then of course our basil is hiding in here so what we’re going to do is we’re going to cut down some basil [Music] we looked out and we had two cups of our fresh basil leaves and we don’t even need to use any of these I’m going to keep these for another recipe and here are our pine nuts a half a cup is 2.25 Oz and the/ cup of Parmesan crease cheese is 1.50 Oz here is our olive oil ready and for our one garlic clove I smashed it with the back of my knife and that helps release the juices what we’re going going to do though first is we need to blanch our basil Lea so we’re going to put that into boiling water blanch it for like 5 seconds and then put it into an ice bath and that will help keep that green color when we’re making our pesto our water is boiling away here are leaves we’re going to plop them in and literally for 5 seconds blanch those leaves and then get them out right away and put them into a water bath so let’s just submerge them okay and then get them out we spread these out on a sheet pan we’re going to toast them in a 300° oven until they are light golden brown here they are I just got them out of the oven that was 8 minutes at 300 you can see they’re nice and golden brown and we don’t want to let them stay any longer they tend to burn easily and these nuts are so expensive you do not want to burn them all right so what we’re going to do is we are going to get our ingredients into our food processor got the garlic in there already we’ll get everything else in there and we’re going to pulse it and then we will drizzle in our olive oil we got everything in our food processor and let’s pulse it a couple times and we’ll drizzle in the olive oil now before I start adding in the olive oil I just want to scrape down the sides and then we’ll drizzle it here’s our finished beautiful pesto and I’m going to take this out put it in a container and then we can serve this over some angel hair pasta there we go our beautiful pesto and since we’re not going to use it right now but we want to store it in the fridge I’m just pouring a drizzle of olive oil over the top and that’ll help keep it okay in the refrigerator for a couple days here is our beautiful basil pesta with our fresh basil from our window box plant and I have some angel hair pasta and we’re just going to put a nice big dollop of pasta right in the middle it smells wonderful and then sprinkle it with a little bit of freshly shredded parmesan looks beautiful and then of course we’re going to Garden sh with a beautiful sprig of Basil here we go nice little garnish it doesn’t not look beautiful so I hope you enjoyed this demonstration and we’ll make your own basil pesto at home and enjoy it take care everybody [Music] bye for more recipe demonstrations please click like And subscribe to Chef Victoria Love’s YouTube channel and have fun in the kitchen thank you