Homemade fresh basil pesto sauce is a perfect condiment for all dishes. Let me show you how to make this quick and easy homemade basil pesto sauce in simple steps and it doesn’t involve mortar and pestle.
⅓cupparmesan cheesesubstitute with Pecorino or Grana Padano.
2large garlic cloves
¼cup pine nut kernelssubstitute with walnut or even cashew nut.
⅓cupextra virgin Olive oil
Salt and pepper to taste
Instructions
Place the fresh basil leaves, garlic and pine nuts in a food processor and blitz just until combined. (scrape the sides of the food processor from time to time for even consistency) Add parmesan cheese, salt, pepper, olive oil and process until combined and emulsified. If the sauce is too thick, you can add a little bit of olive oil.
Transfer the processed pesto into an airtight jar and store in the fridge.
Notes
How to storeHomemade pesto would last for up to 7 days in the fridge if stored in an airtight container.In the freezer: for the best result make the pesto without parmesan cheese, this can be added to the pesto at the of use. Pour the pesto into an ice tray so that it is easy to use without having to thaw the whole condiments. Store for up 3 months in the freezer.FAQSCan I make basil pesto without pine nuts Yes, you can by substituting pine nuts with walnut, almonds, or cashew nuts.What is basil pesto good forIt is a versatile sauce that can be used on almost every dish, pasta being a popular one. You can use it as a marinade in chicken, meatballs, meat, or even vegetables. It can be used on any grilled or roasted meat or seafood.