Fresh Basil - Good Pesto, That Simple! -

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BASIL

This green sauce is as simple as a combination of Basil leaves, garlic, pine nuts, and hard cheese all crushed up together and smothered with olive oil. There many varieties and versions of how to make this, but it all start with this basic. I want to share with you my two versions of it, a traditional one using the ingredients available in my location and a nut-free version.

But first, here’s some knowledge about Basil. I love Basil, one of the first vegetables or herbs that I learned about when I migrated to the United States about three decades ago. The smell, the color, versatility, and of course variety.

This green-leaf culinary herb called Basil is used in many ways worldwide. With over 100 varieties, with about 10 to 15 of them popular, sweet basil is the most popular which can easily be grown in your garden or in a pot on your window sill. The Italian Large Leaf Basil also known as Sweet Basil is the most common one used for Pesto, because of its strong flavor for robust fullness – it gives Pesto the color, taste, and aroma it needs. However, any type of Basil can work for Pesto. Cilantro, Parsley, and Mint will create a nice Pesto, same as Spinach, Arugula, and Kale to name a few of the greens.

Pine nuts are the original nut added to the rest of the ingredients, but I have tested several nuts and non-nuts or protein components of the Pesto. Cashews, Walnuts, and Peanuts are some of the most popular nuts I have used. But since I have a son that is super allergic to all nuts, I have to be creative, because he loves food. I have been replacing nuts with roasted chickpeas for his pesto and it tastes the same if not better.

Pesto is a popular item in my refrigerator, it is an easy pasta sauce, combined with shrimp or chicken. A perfect bread spread or dip, good on pizza, and of course, when we make extra of them, put it in a jar, wrap it with a bow and present it as a gift to friends and family.

Since Pesto is technically uncooked, it is recommended to leave them in the refrigerator and consume it within 3 to 5 days. If you freeze them, they can last up to 6 months, placed in a clean glass or plastic tightly sealed jar.

Equipment, Supplies & Ingredients

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THE BASICS

GOOD TO HAVE

INGREDIENTS

PESTO SAUCE RECIPE

Ingredients:

500 gm Fresh Basil (Any type will work)
1 cup Parmesan Cheese
1 to 1 1/2 cups Extra Virgin Olive Oil
1 tbsp roasted Garlic
1/2 cup Cashew Nuts (any nuts you prefer will work)
1 tbsp Butter
Salt & Pepper to taste

***For a “nut-free” recipe, replace the nuts with roasted chickpeas

For Basil Blanching:

Water for boiling
1 tsp Baking Soda

Directions:

Wash and trim Basil
In a large pot, bring water to a boil then add the 1 tsp Baking Soda
Blanch basil and leave it in boiling water for 30 to 40 seconds
Drain well and remove excess water.
In a food processor or blender, put nuts, (or roasted chickpeas), butter garlic, and parmesan cheese to blend. Add about half of the olive oil and process for about 15 seconds.
Gradually add blanched basil and process until all leaves are blended and crushed well.
Continue to add the rest of the olive oil gradually (while blending if possible). Add salt and pepper to taste.
Serve with pasta or use it as a dip.
Preserve them in a jar. Perfect for gift giving.

***You may also use mortar and pestle instead of food processor or blender to crush basil and other ingredients.