Pesto of basil and pine nuts
Pesto of basil and pine nuts

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pesto of basil and pine nuts. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Basil pesto recipes often call for pine nuts but you can easily substitute walnuts. Basil is a powerfully aromatic herb and a little goes a long way. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly. If you want to freeze the pesto.

Pesto of basil and pine nuts is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Pesto of basil and pine nuts is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pesto of basil and pine nuts using 4 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Pesto of basil and pine nuts:
  1. Prepare 350 g basil leaves with stems
  2. Prepare 300 g slightly roasted pine nuts
  3. Make ready 15 g Himalayan salt (ca. 1 tbsp)
  4. Prepare 300 g olive oil

This is a wonderful mixture of basil, garlic, and Parmesan cheese. I serve this a main course usually with a side of my favorite bread. Slowly pour the olive oil while blending all. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

Steps to make Pesto of basil and pine nuts:
  1. Rinse your basil well e.g. in water with baking soda
  2. Dry in sieve and with paper towels (if you're in a hurry)
  3. Add to powerful blender (I use a thermomix)
  4. Now continue adding the rest of the ingredients
  5. Close lid and and if you are using - as I am - a tmx, place the tmx spatula into the gap of the lid and push down
  6. Process at speed 8 for 20sec while swiveling the spatula back and forth
  7. If you prefer your pesto smoother with fewer chunks of pine nuts and all leaves nicely pureed, continue previous step until desired consistency
  8. After having repeated once step 6, I got my favorite texture of pesto, but my family prefers 15 sec longer, so by then it is very creamy
  9. Now store in airtight containers and keep refridgerated up to two weeks. Just make sure the surface is always covered with a bit of olive oil before closing and storing.
  10. Or freeze pesto in ice cube makers and take out when needed for pepping up a boring tomato sauce or just enjoy it on its own. Pesto with any pasta or on bread is amazing !!!
  11. You can add lemon juice, garlic or even hummus. Any variations possible with this basic recipe !! Have fun

Slowly pour the olive oil while blending all. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Pine nuts and two types of cheese — Parmigiano-Reggiano and Pecorino Romano. And the two of us ate most of that magic up in one sitting.

So that’s going to wrap this up with this special food pesto of basil and pine nuts recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!