BASIL PESTO
Steps:
- Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth. Stir in red pepper flakes, if desired.
- To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.
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Kungawo Ludziya
[email protected]This is my go-to pesto recipe. It's always a crowd-pleaser.
Bophelo Jacobs
[email protected]I love making this pesto and freezing it in ice cube trays. It's so convenient to have on hand for a quick and easy meal.
Lalarahimsumalani Lalarahimsumalani
[email protected]This pesto is the perfect addition to any dish. It adds a delicious pop of flavor.
Channu Wala
[email protected]I'm not a huge fan of pesto, but this recipe changed my mind. It's so flavorful and versatile.
Md Sagol
[email protected]I love the simplicity of this recipe. It's made with just a few fresh ingredients and it packs a lot of flavor.
Sajjdul Islam
[email protected]This recipe is a keeper! I've already made it twice and it's always delicious.
Vishal Bhul
[email protected]I made this pesto last night and it was a hit with my family! Everyone loved the bright and herbaceous flavor.
Shahbaz Qureshi
[email protected]This pesto is so easy to make and it tastes amazing! I love that it's made with fresh basil and olive oil.
Moyna Robin
[email protected]I've tried many pesto recipes before, but this one is by far the best. It has the perfect balance of basil, garlic, and pine nuts.
Bokamoso Sharon
[email protected]This basil pesto recipe is incredibly flavorful and versatile! I love using it as a pasta sauce, but it's also great on grilled chicken or fish.