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).
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:
Use immediately, or scoop into suitable containers, cover with plastic wrap, and freeze them for future use.
You can use almonds in stead of pine nuts.
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.
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.
The above recipe is delicious with a CAPRESE SALAD
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