Hello the greedy
Today I'm taking you to Italy to prepare a homemade basil pesto, what do you say?
The fresh homemade basil pesto is second to none in any prepared pestos. Simple to make, it will perfectly embellish pasta, grilled meats, etc.
Traditionally, in Italy, basil pesto is prepared in a mortar. First crush the basil leaves and then the other ingredients, to obtain a kind of smooth and creamy puree
If you don't have a mortar, a robot or blender can do the trick
Do not hesitate to spread the bottom of your salted pies, to garnish with small puff pastry appetizers, to put in your pasta salads etc…
Preparation: 10 minutes
- 1 bunch green or purple basil
- 40g pine nuts
- 1 clove garlic
- 50g Parmesan cheese
- 15 cl olive oil
- 2g of their salt
- 4 rounds of pepper mill
Wash the basil and peel. Peel and de-fatten the garlic.
In a mortar, pound the garlic with a pinch of fleur de sel, until you get a puree. Then add the pine nuts and basil leaves
Finely grate Parmesan cheese with a grater or microplane. Add Parmesan cheese.
Then add the olive oil and season with pepper.
Set aside in the fridge covered with food paper
Chef's tips and tricks
Basil pesto is a base. Depending on what you have and your recipes, you can replace it with arugula, radish or carrots, candied tomato and what else!
If you liked this homemade basil pesto. Don't hesitate to leave me a note before you leave