My Simple Pesto Recipe
This is my basic recipe, it's easy, not expensive and tastes wonderful. I created it to keep cost down in a restaurant and liked it so much I have used it in every restaurant after.
Note: Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor. I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out). - See more at: http://www.kidkulinaire.com/school/frankskitchen/cooking-with-frank/item/436-pesto-sauce#sthash.7nlnPv0N.dpuf
My Simple Pesto Recipe
This is my basic recipe, it's easy, not expensive and tastes wonderful. I created it to keep cost down in a restaurant and liked it so much I have used it in every restaurant after.
Note: Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor. I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out). - See more at: http://www.kidkulinaire.com/school/frankskitchen/cooking-with-frank/item/436-pesto-sauce#sthash.7nlnPv0N.dpuf
Open in Cookpad AppSteps
- 1
Wash Basil in sink and drain with Collander/ Strainer
- 2
Place in food processor (or blender) in order; garlic cloves, basil, parmesan cheese, 1/2 the olive oil, then pulse
- 3
Slowly add rest of olive oil while pulsing
- 4
Keep pulsing until wet sand consistency, should be uniform in size and texture.
- 5
Taste, add 1/2 tsp of kosher salt if needed, never use table salt as it should never be used for cooking, or consumption in my opinion.
- 6
Store in refrigerator (will last at least 1 week - can be frozen if making larger batches).
- 7
Put away food and wash equipment and let dry
- 8
Mix or add to favorite foods for fun twists (Great on; pasta, pizza, in sauces, hummus, salad dressing, dips, mayonnaise, potato salad, gnocchi)
- 9
Note: I have used both a food processor and a good blender (Ninja) both worked for me. It is important to put the cheese on top of the basil to help hold down the basil for a smoother and consistent texture through out.
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