Pesto Recipe Babish | Open Dishes Recipe Online Blog

Hey there foodies! Are you tired of the same old spaghetti with meat sauce? Well, listen up because I’ve got a recipe that’s going to change your pasta game forever. Are you ready for it? *drumroll* BASIL PESTO! Yup, that’s right. It’s easy, affordable, and oh so delicious. Trust me, your taste buds will thank you.

First things first, let’s gather our ingredients. For this recipe, you’ll need:

– 2 cups packed fresh basil leaves
– 1/2 cup freshly grated Parmesan-Reggiano cheese
– 1/2 cup extra-virgin olive oil
– 1/3 cup pine nuts
– 3 medium garlic cloves
– Salt and freshly ground black pepper to taste

Got everything? Great, let’s get started.

Step 1: Toast Those Pine Nuts

Preheat your oven to 350°F. Spread the pine nuts out on a baking sheet and bake them in the preheated oven for about 5-7 minutes, or until they’re golden brown. Keep an eye on them though because they can burn quickly.

Step 2: Time to Blend

Get out your trusty food processor and add in the basil leaves, Parmesan cheese, garlic, and pine nuts. Pulse everything together until it’s all finely chopped.

Step 3: Slow and Steady

Now it’s time to add in the olive oil. With the food processor running, gradually pour in the olive oil until the pesto reaches your desired consistency. Some people like their pesto thicker, while others prefer it to be a little looser. It’s totally up to you.

Step 4: Seasoning Time

Finally, season with salt and freshly ground black pepper to taste. Give it a quick taste test and adjust the seasoning as needed.

And that’s it! You now have delicious homemade pesto ready to go. This pesto is perfect on pasta, spread onto a sandwich, or even as a dip for veggies. Plus, you can freeze any leftovers for later use.

Thanks for tuning in to today’s cooking show. Remember, always have fun in the kitchen and never be afraid to try new things. Until next time, happy cooking!

Ingredients:

2 cups packed fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
3 medium garlic cloves
Salt and freshly ground black pepper to taste

Instructions:

Toast the pine nuts in a preheated oven at 350°F for 5-7 minutes.
Add basil leaves, Parmesan cheese, garlic, and toasted pine nuts to a food processor and pulse until finely chopped.
With the food processor running, gradually pour in the olive oil until the pesto reaches your desired consistency.
Season with salt and freshly ground black pepper to taste.

Ingredients:

2 cups packed fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra-virgin olive oil
1/3 cup pine nuts
3 medium garlic cloves
Salt and freshly ground black pepper to taste

Instructions:

Toast the pine nuts in a preheated oven at 350°F for 5-7 minutes.
Add basil leaves, Parmesan cheese, garlic, and toasted pine nuts to a food processor and pulse until finely chopped.
With the food processor running, gradually pour in the olive oil until the pesto reaches your desired consistency.
Season with salt and freshly ground black pepper to taste.

If you are searching about Betchya didn't know pesto was THIS easy and affordable to make you’ve visit to the right place. We have 35 Pictures about Betchya didn't know pesto was THIS easy and affordable to make like Best Pesto Recipe – Easy & Homemade – The Keto Queens, How to Make THE BEST Pesto Recipe | foodiecrush.com and also CUT and DRY : A Genius Sauce: Pesto Recipe + Have a Yummy Weekend!. Here you go: