How To Make Basil Pesto At Home

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Home Made Basil Pesto
These days I am in Seattle, this is summer time, in our back-yard we have lot of basil plants, so a friend of mine suggested to try Pesto with tender basil leaves. It is so simple to make, takes hardly 15 minutes. Pesto is of great taste. You may try to make Pizza with pesto standing in for the sauce, top it with very thin slices of potato. You may create magic with pesto while making scrambled egg, just stir pesto at the end while making it. Putting pesto inside a grilled cheese or quesadilla improves life in a small but significant way. By the way, it is natural for a fancy-toast topping. And it is miraculous spread on a piece of nice bread with fresh mozzarella and slices of height of summer tomato.


Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts.

Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves.

The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as strongly.

Ingredients :

Half cup pine nuts toasted

One clove of garlic (add even more if you like)

One cup fresh basil leaves

Half cup extra virgin olive oil

Kosher salt

Half up finely grated Parmesan
Steps :

1. In a dry pan over medium heat, toast the pine nuts, stirring every couple minutes: keep an eye on them, as they will go suddenly from toasty to burned (toasty normally happens between 5 to 10 minutes)

2.Cut the hard nub end off the garlic clove, and smash it with the flat side of your knife; the skin should come right off, discard it.

3. Put basil, garlic, pine nuts , olive oil and about half teaspoon salt in your blender, food processor or immersion blender cup. Blend until smooth-or leave it a little chunky, if you like-then add the Parmesan, and blend again briefly to mix.

Pesto is ready..

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