This is a wonderfully sweet and savory sauce that can be used on many things including pasta, sandwiches, and pizza. Pesto is my favorite recipe for using fresh Genovese basil. Therefore, I assembled this recipe. Parsley was added to the recipe based upon a suggestion from a friend. Using parsley, tones down the intensity of the pesto.
To grow basil in your home garden, read my post titled “How to successfully grow basil in your home garden“.
BASIL PESTO
- 1 ¾ cups fresh Genovese (sweet basil leaves)
- ¼ cup fresh parsley leaves
- ⅓ cup pine nuts
- ⅓ cup of parmesan cheese
- 2 cloves of fresh garlic
- 1 tsp lemon juice
- ⅓ cup extra virgin olive oil
- ¼ tsp salt
- ⅛ tsp pepper
- Combine all the ingredients except the oil, salt and pepper into a food processor.
- Turn on the food processor and slowly add the olive oil. You will notice that the ingredients begin to come together once the olive oil is added.
- Turn off the food processor and taste the pesto. Add the salt and pepper to your taste and combine.
- Pesto can be stored in the refrigerator for a week. You can also freeze pesto. If you plan to freeze, do not add the
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Serve with your favorite pasta or spread on a slice of Italian bread. Enjoy.
While you can substitute walnuts for the pine nuts, I find that the pine nuts give the pesto a smoother consistency.
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