Tuesday, 5 November 2013

Basil Pesto Recipe |home made fresh basil Pesto Sauce

Basil pesto sauce is my todays post .before that let me tell you what is pesto ?

Pesto (Italian pronunciation: [ˈpesto]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese),
and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk).

The name is derived from the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. 


Typically, pesto is made with fresh basil, garlic, pine nuts, parmesan cheese, olive oil, salt and pepper,Fresh basil has a wonderful pungent aroma and an incredible flavor that is a cross between licorice and cloves. It is usually found with green leaves, but the Opal variety has intense purple color.

The traditional way of making pesto and still the best way is with mortar and pestle but You can use your blender or food processor if in a hurry or if you're making large quantities, 

Can use it with pasta , pesto on pizza, pesto sauce for fish, pesto vinaigrette for salads, black bean pesto, red bean pesto, cilantro pesto, arugula pesto,


If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well).If freezing, transfer to an air-tight container and drizzle 1/4 cup  oil over the top. 
Line an ice cube tray with plastic wrap, and fill each pocket with the pesto.
 Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Lets proceed to this simple but flavorful basil pesto recipe. 

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
A food processor 


1.peel and chop garlic.pick basil leaves discard stems and wash them thoroughly ,pat them dry.grate cheese

2.In a mixie grind  basil, garlic, salt, and pine nuts /walnuts to a paste.Add the cheese and pulse a few times more. 

3.slowly drizzle in olive oil and grind till all the ingredients are pureed.

4 Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

5.Cover and refrigerate until you are ready to use it. This should keep for 2 - 3 days in the fridge but freeze well if you want to keep it longer. 

6.Serve with pasta, or over baked potatoes, or use in sanwiches or salads.

No comments:

Post a Comment