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

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pesto of basil and pine nuts. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pesto of basil and pine nuts is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Pesto of basil and pine nuts is something that I’ve loved my whole life. They are fine and they look fantastic.

Need a good homemade pesto recipe? Pesto with Pine Nuts is a classic combination that's ready in minutes. Equally ridiculous would be opining about making a big batch of pesto in the dead of winter… unless you live in South Florida, where it's prime Farmer's Market and basil season.

To begin with this recipe, we must prepare a few ingredients. You can have pesto of basil and pine nuts using 4 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Pesto of basil and pine nuts:
  1. Take 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. Get 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. I toast garlic cloves and pine nuts prior to using them in pesto.

Instructions 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

Basil is so easy to grow, so that's what I used. This week, I'm using my new mortar and pestle to make homemade pesto with basil and pine nuts. This recipe calls for fresh ingredients that make for a. 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 is going to wrap it up for this exceptional food pesto of basil and pine nuts recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!