This is my 5th blog post and the 2nd pasta recipe. It is obvious that…
Υour first kiss smelled basil pesto.
Some people when they stay alone at home they make a party, they stay hours in front of a pc or they just do nothing. What I do is basil pesto!
And the reason is one: garlic. I love garlic but most of the people can not stand its smell on breath. So, when I am home alone I seize the opportunity for making basil pesto.
If you are a lover of basil pesto too, then keep reading! All you need is garlic, pine nuts, freshly grated parmesan, olive oil and fresh basil. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Below you will find the proportions that I prefer.
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan-Reggiano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced (most of the times I end up adding more)
- Salt and freshly ground black pepper to taste
Combine basil and olive oil in a food processor and pulse until coarsely chopped. If you want to storage pesto put it into a storage jar, add extra olive oil on top and keep it in the fridge. You can keep pesto in the fridge up to 3 months, after 3 months the smell of basil is not so strong.
For immediate use put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes. Add them in the food processor together with basil pesto, garlic, freshly grated Parmesan-Reggiano cheese and the rest of olive oil. Process until fully incorporated and smooth. Season with salt and pepper.
Most of the times I prefer tossing basil pesto with pasta and I add 1 1/2 tablespoon of pasta cooking water for a smoother result.