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Easiest Basil Pesto Recipe - made in Italy

Best Basil Pesto Recipe Easy to make

During our travels to the beautiful Italy, we came across this recipe for Basil Pesto.  The locals make it regularly and it is so easy to make.  At first I thought:  ‘I would never be able to do it’.  That was until I saw how easily they made it.  So go on and try this one.  Then let us know if you like it on our new Facebook Recipe Page (just a small sideline for a few of our friends to share stuff – you are welcome to join).

INGREDIENTS:

  • 80g Basil leaves (washed and towel-dried)
  • 50g Parmigiano-Reggiano cheese
  • 30g Pecorino cheese 
  • 30g pine nuts
  • 1 clove of garlic
  • salt to taste
  • 125 ml good quality Olive Oil (I usually start with 125 ml and then gradually add more as needed until the right consistency is reached.) – You can go up to about 300 ml.

HOW TO MAKE THE BASIL PESTO:

It is the easiest recipe ever.  All you need is a blender.  Then in 3 easy steps, you are ready to go:

  • Blend the pine nuts, garlic and all the cheese in a blender.
  • Add the basil leaves and oil and blend.  (This is where you add the oil as needed.  You can adjust the consistency according to your taste.)
  • Add salt if needed. 
Best recipe for easy Basil Pesto Made in Italy

More ways to make Pesto

Can you store pesto?

Use immediately, or scoop into suitable containers, cover with plastic wrap, and freeze them for future use. 

Hint / Tip

You can use almonds in stead of pine nuts.

Which cheese to use:

Parmigiano-Reggiano, is an Italian hard, granular cheese produced from cow’s milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia

Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep’s milk. The name “pecorino” simply means “ovine” or “of sheep” in Italian.

Recipe Card for Basil Pesto Easiest recipe Best recipe From Italy

Another of our favorite recipes - Tried & Tested

  • 4 bunch basil, leaves picked, washed and dried (approx. 2 big handfuls)
  • 1 1/3 cup parmesan, grated
  • 6 tbs garlic-infused olive oil
  • 10 tbs olive oil
  • 1 1/3 cup pine nuts, roasted
  • Process basil, olive oils, pine nuts and parmesan in a food processor until well combined.
  • Season to taste with salt and pepper.
  • Add more oil if you prefer a more liquid pesto for drizzling.
Uses for Basil Pesto

You can use garlic-infused olive oil in stead of using fresh garlic for a more delicate flavor.  Furthermore you can leave out the garlic, but the taste do change drastically.  It is all up to you and your personal preference.  Improvise, try and experiment until you find the one you love.

Enjoy!

Anna C

The above recipe is delicious with a CAPRESE SALAD

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