Fresh basil pesto is one of those spreads that makes you wonder why
anyone buys the jarred version. When you make it at home, the basil's
bright, almost minty flavour shines through instead of being dulled by
preservatives. The garlic adds punch, the nuts bring creamy richness,
and the Parmesan ties everything together with its salty, umami depth.
The result is a vibrant green spread that smells like summer and tastes
like you spent hours in the kitchen, even though you spent five minutes.
It's perfect for those days when you want your sandwich to taste
gourmet without any actual effort.
Ingredients:
- 2 cups fresh basil leaves (packed)
- ½ cup olive oil
- ⅓ cup pine nuts (or cashews/walnuts for budget-friendly)
- 3 cloves garlic
- ½ cup grated Parmesan cheese
- Juice of half a lemon
- Salt and black pepper to taste
Method:
Add
basil, nuts, and garlic to the food processor. Pulse 5-7 times until
roughly chopped. With the processor running, slowly drizzle in olive oil
through the feed tube. Add Parmesan, lemon juice, salt, and pepper.
Blend until smooth. That's it.
Pro Tips:
- Toast the nuts first in a dry pan for 2 minutes—deeper flavour
- Mix with cream cheese for a milder, creamier spread
- Use half basil, half spinach if basil is expensive
- Store in fridge with a thin layer of olive oil on top (prevents browning), lasts 7 days
Uses:
Grilled chicken sandwiches, caprese sandwiches, veggie wraps, or mix into pasta
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