While I was doing my weekly-grocery-thing, I was so amazed that there were abundant display of basil leaves. So, I decided to prepare fresh basil pesto.
Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, but when there's budget restraint, I use cheddar cheese . Most basil pesto recipes call for pine nuts but you can easily substitute walnuts, in my case i use peanut.
Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, but when there's budget restraint, I use cheddar cheese . Most basil pesto recipes call for pine nuts but you can easily substitute walnuts, in my case i use peanut.
Fresh Basil Pesto Recipe
INGREDIENT
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup virgin olive oil
- 1/3 cup walnuts / or peanuts
- 3 medium size garlic cloves , minced
- salt & freshly ground black pepper to taste
METHOD
Combine the basil in with the nuts, pulse a few times in the blender. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the blender is on. Stop to scrape down the sides of the blender with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes. You may scroll down for the Pesto Pasta Salad Recipe.
Pesto Pasta Salad Recipe
INGREDIENTS
4 cups uncooked spiral pasta ( I use Spiral pasta because it catches and hold the bits of basil pesto )
1 cup fresh basil pesto ( refer to my recipe above )
2 Tbsp chopped green olives
1/4 cup walnuts
1 cup peas
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
METHOD
Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
Serves 6-8.
