Basil Pesto Sauce
Ingredients:
Basil leaves - 2 cups
Lemon - 1/2
Pine nuts/ Walnuts - 1/3 cup
Parmesan Cheese
Salt & Pepper
Garlic - 2
Extra Virgin olive oil
Method:
1. Blanch the fresh basil.
Place the basil in a boiling pot of water for 5 to 10 seconds max, then transfer it quickly to an ice bath to stop cooking. And before using it, make sure you wring out all the water.
2. Blend.
Add the basil (2 cups, blanched and well-drained), toasted pine nuts or walnuts (1/3 cup), fresh garlic (1 to 2 garlic cloves), and lemon juice in the bowl of a food processor fitted with a blade. Cover and run the processor. As the processor is running, slowly drizzle in the extra virgin olive oil from the top opening.
3. Mix in the cheese.
Transfer the basil mixture to a bowl. Add the grated Parmesan cheese (about 1/2 cup). If you need to, add more extra virgin olive oil to help mix it. Watch for the consistency you like.
4. Add salt and black pepper to your liking.
How to store it
Store in a tightly-closed mason jar / bottle with a drizzle of extra virgin olive oil to seal the very top layer. Place the pesto jar in the fridge for use as needed. And as you use it, be sure to replenish that top layer of extra virgin olive oil to keep it nicely sealed.
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