Basil Pesto Recipe
Pesto sauce is one of my greatest pleasures when it comes to food. Why? Well, for one thing it’s really easy to make, but the real reason is the flavour it gives to any food it touches. Basil pesto is a delightful mix of flavours, perfectly balanced by the lemon juice and garlic.
You can have it with a number of dishes, and here are some of my favorites: pasta (especially with fresh pasta), seafood or fish, salads and sandwiches. It goes with just about anything really. Once you’ll try this sauce I’m sure it will always be present in your fridge. Honestly, that’s how good it is.
If you lack inspiration and wonder what would be the best ingredient to mix it with, I would suggest you take a peek at how I used it in these delicious recipes: Baked salmon with veggies and Chicken BLT Sandwich. These are two of my favourite pesto dishes, but it really goes perfectly with lots of others as well.
One other reason why I like basil pesto so much is the fact that I can cook a delicious meal in literally no-time. Take pasta for example. We can just boil it, add pesto and a few cherry tomatoes and that’s it. Even if you don’t know how to cook, you can effortlessly make this delicious dish. Or, you can just stir-fry a few shrimps and simply add them a bit of sauce and you’re all set. Even the usual roasted potatoes will have a special flavour with it.
So why not try it yourselves and tell me what you feel about it. Don’t forget to experiment with different herbs like mint, spinach, kale etc. Or maybe add it some pecans, cashew or pine nuts.
Tips: Use good quality extra virgin olive oil.
And now let’s make this basil pesto recipe, shall we?
Ingredients
- 3 handfuls of fresh basil, leaves picked
- 1 cup extra virgin olive oil
- 2 garlic cloves
- 1/2 cup parmesan, grated
- 1/2 tsp of sea salt
- half a lemon, squeezed
Instructions
- In a food processor, place basil leaves, olive oil, garlic, parmesan and a pinch of salt.
- Squeeze half of a lemon and pulse until you get a smooth saucy consistency.
- You can serve it straight away, or pour it in a jar (lid closed) and keep it in the fridge for up to 10 days.
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