Pesto is a traditional Italian sauce that is easy to make and absolutely delicious. It is a simple mixture of flavorful ingredients like basil, garlic, pine nuts, and Parmesan cheese. There are many different variations of this recipe, but today, we’re going to share two of our favorites.
First up is a recipe for Proper Pesto. This recipe comes to us from Allrecipes and it is a fantastic starting point for anyone new to making pesto. To start, you’ll need:
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 1/3 cup pine nuts
– 3 garlic cloves
– Salt and pepper, to taste
To make the pesto, simply combine all of the ingredients in a food processor or blender and pulse until smooth. If the mixture is too thick, you can add additional olive oil to thin it out. Serve with pasta, spread on bread, or use as a dip for vegetables.
Next, we have a Classic Pesto Recipe from Add a Pinch. This recipe is very similar to the previous one, but it has a few slight differences that give it a unique flavor. To make this recipe, you’ll need:
– 2 cups fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 1/3 cup pine nuts
– 3 garlic cloves
– Salt and pepper, to taste
– 1 tablespoon lemon juice
To make the pesto, simply combine all of the ingredients in a food processor or blender and pulse until smooth. Again, if the mixture is too thick, you can add additional olive oil to thin it out. This pesto has a bright, citrusy flavor thanks to the addition of lemon juice.
Both of these pesto recipes are incredibly versatile and can be used in a variety of ways. Try them with pasta, spread on sandwiches or bruschetta, mixed into soups or salads, or as a dip for veggies. The possibilities are endless!
So the next time you’re looking for a quick and easy way to add some flavor to your dishes, try making your own pesto at home. With just a few simple ingredients and a little bit of effort, you’ll have a delicious and homemade sauce that will impress your friends and family.
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