Baby, I’m in hurry.

Don’t hate me for this post. Just remember: repetition is the mother of learning.

There are some days that you do not have a lot of time but you have in your fridge basil pesto. Basil pesto is one of my favourite flavours when it comes to a sauce for my pasta.

In a previous post I have shared the recipe that I follow for making basil pesto. Let me remind you that for making super delicious homemade basil pesto you will need:

  • 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

Processed with VSCO with hb2 preset

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 but not for too long, since after 2-3 months the smell of basil is not so strong.

When cooking pasta keep some water aside and add 1 1/2 tablespoon of pasta cooking water to the basil pesto for a smoothier result.

Processed with VSCO with c1 preset

Delightful. I have nothing else to say. Just delightful.

%d bloggers like this: