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Basil Pesto

August 1, 2016 by mydanishkitchen

Basil Pesto

Basil Pesto

These days I have an abundance of fresh basil leaves. I don’t have much of a green thumb but basil plants and I somehow get along really well. And so I am trying not to let this wonderful aromatic herb go to waste by making some basil pesto. It is quick and easy to make and, although I have not tried it myself, I have read that pesto also can be made using walnuts, unsalted cashews, almonds, pistachios and even  sunflower seeds. Besides using pesto on your pasta, it can also be used as a sandwich spread, baked into bread, add a little to your soup or marinara sauce for extra flavor. Today I am freezing mine by dropping spoonfuls into an ice cube tray. Once frozen, I pop them out of the tray and into a freezer bag for later use. Enjoy!

Basil Pesto (makes approx 1 cup)

Ingredients:

2 cups packed basil leaves

1-2 large garlic cloves

60 grams pine nuts

1/2 cup reggiano parmesan cheese, shredded and loosely packed

1/4 cup extra virgin olive oil

lemon juice, a big squeeze

salt to taste, a pinch

Directions:

Place basil leaves, garlic, pine nuts and cheese into a food processor and pulse until coarsely chopped. While the food processor is running, add olive oil and lemon juice. Scraping down sides, process until desired consistency. Add salt to taste.

Source: My Danish Kitchen

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Posted in Condiments, Italien, Sauce | Tagged basil, pasta, pesto, sauce | 5 Comments

5 Responses

  1. on August 15, 2016 at 01:38 Basil Pesto | Chef Ceaser

    […] via Basil Pesto — My Danish Kitchen […]


  2. on August 2, 2016 at 10:06 Anita Seay

    You must pick the basil BEFORE it forms a flower bud to have proper basil taste. Anita


    • on August 2, 2016 at 11:56 mydanishkitchen

      Anita, right, you want to keep them properly pruned.


  3. on August 1, 2016 at 18:55 Phyllis@Oracibo

    Pesto is the best!


    • on August 2, 2016 at 08:41 mydanishkitchen

      I agree!



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