Pesto of basil and pine nuts. 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.

There is no other way she would consume basil and spinach. Plus she can take it to her nut-free school Thank you for. Collect a large amount of Italian basil from your favorite farmers' market or yuppie supermarket. (Don't use Thai basil, as the flavor is strong enough to be bitter in pesto.) The traditional version: Add pine nuts, extra virgin olive oil, parmesan cheese, and salt to taste. You can cook Pesto of basil and pine nuts using 4 ingredients and 11 steps. Here is how you cook that.

Ingredients of Pesto of basil and pine nuts

It's 350 g of basil leaves with stems.
It's 300 g of slightly roasted pine nuts.
It's 15 g of Himalayan salt (ca. 1 tbsp).
Prepare 300 g of 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. This week, I'm using my new mortar and pestle to make homemade pesto with basil and pine nuts.

Pesto of basil and pine nuts step by step

Rinse your basil well e.g. in water with baking soda.
Dry in sieve and with paper towels (if you're in a hurry).
Add to powerful blender (I use a thermomix).
Now continue adding the rest of the ingredients.
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.
Process at speed 8 for 20sec while swiveling the spatula back and forth.
If you prefer your pesto smoother with fewer chunks of pine nuts and all leaves nicely pureed, continue previous step until desired consistency.
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.
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..
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 !!!.
You can add lemon juice, garlic or even hummus. Any variations possible with this basic recipe !! Have fun.

This recipe calls for fresh ingredients that make for a. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and extra-virgin olive oil. It's important to use top-quality ingredients, as the flavors really shine through. For the cheese, be sure to use the real-deal imported Parmigiano-Reggiano from Italy; domestic Parmesan. Pine nuts and two types of cheese — Parmigiano-Reggiano and Pecorino Romano.