Easiest Basil Pesto Recipe - made in Italy

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.

More ways to make Pesto

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.

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.

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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