Fresh Basil Pesto

by Sheena Posted on May 14, 2013

Pesto can be made with so many variations. Whether you choose to use basil, or be a little creative with kale, spinach or numerous other leafy greens, you cannot go wrong with the fresh flavors and textures of pesto. Today’s recipe is a modification of the traditional basil pesto, but if you want to switch it up, check out my fava leaf pesto version

Pesto originated in Genoa in the Liguria region of Northern Italy, and is traditionally made with basil, pine nuts and garlic. The origin of the name is from the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle.

Fresh Basil Pesto
Write a review
Save Recipe
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
2 cups fresh basil leaves, washed and patted dry
3 garlic cloves, minced
1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
1/2- 3/4 cup high quality olive oil
1 cup freshly grated imported Parmesan Reggiano
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp of cayenne pepper (add more if you want a little more of a kick)
Juice of 1 lemon
Zest of 1 lemon
Instructions
Place basil, garlic, pine nuts, cheese and seasoning in food processor
Start food processor while drizzling in olive oil, until the pesto starts to take on a thick and creamy consistency
Open the food processor, add in the lemon and lemon zest
Using a rubber spatula, scrap down the sides of the bowl
Run the food processor for a few more seconds to insure all the ingredients are thoroughly blended
Notes
store, refrigerated, in air tight container for up to 1 week
Adapted from A Family Feat
Adapted from A Family Feat
The Prepped Chef https://www.pmaapestworld.com/
Wordpress Recipe Plugin by Recipe Card
Pesto is perfect on pasta, as a dipping sauce or spread and can even be used on salads to mix up the standard olive oil and balsamic dressing. This recipe adds a little kick of cayenne pepper and lemon zest to balance the tangy flavors of parmiggiano-reggiano. You will love this quick and easy recipe..and no mortar and pestle needed…a food processor will do all the work for you. 

  		•

Related posts:

About Sheena

There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
This entry was posted in Entrees, Snacks/Dips. Bookmark the permalink.

3 Responses to Fresh Basil Pesto

  1. Pingback: Bulgur Wheat Pesto Salad » The Prepped Chef

  2. Gayle says:
    May 19, 2014 at 6:42 am

    Sheena, it’s Gayle Seidelman, Marla’s mom. I love all your recipes! I’ve made several and they are fantastic! Keep’em coming. :)

    Reply
  3. hsheena says:
    May 19, 2014 at 10:10 pm

    Hi Gayle…so great to see that you are enjoying my blog! Thanks for your comment…please let me know how your dishes are turning out…I always like to know if the recipes are working for people at home, or if they modify them. I would love your feedback!

    Reply

Leave a Reply