Classic Basil pesto

The Green Goddess of Summer

This vibrant and fragrant sauce is a staple in Italian cuisine, known for its simplicity and versatility. Whether you're a seasoned chef or a beginner in the kitchen, this basil pesto recipe is sure to impress your taste buds – bursting with the aroma of fresh basil leaves, this vibrant green sauce is an essential summer staple.

 

Recipe: Classic Basil Pesto

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup pine nuts, toasted
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• Sea salt and pepper, to taste

Instructions

1. In a food processor or blender, combine the basil leaves, Parmigiano Reggiano cheese, pine nuts, and minced garlic cloves. Pulse until the ingredients are finely chopped and well combined.

2. Gradually add the olive oil to the mixture while the food processor or blender is running. Continue processing until the mixture becomes smooth and creamy. You may need to use more or less olive oil.

3. Taste the pesto and season with salt and pepper to your preference. Remember that Parmigiano Reggiano cheese can be salty, so you may not need much salt.

4. Transfer the pesto to a jar or airtight container. If you won't be using it immediately, you can store it in the refrigerator for up to one week. To preserve its vibrant green color, you can top the pesto with a thin layer of olive oil.

    

   

 This aromatic sauce can elevate any dish, from pasta and sandwiches to soups and grilled vegetables. The possibilities are endless. Remember, you can store your pesto in the refrigerator for up to a week or freeze it for longer-term use. So, why not make a big batch and enjoy the taste of fresh basil all year round? Happy cooking!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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