David’s Kitchen
Classic Basil Pesto
Pesto is not improved by endless ingredients. Basil, good olive oil, nuts, cheese and garlic need only the right proportions and a light hand.
The story
The story behind the dish
Pesto is a delicious Italian sauce that has become a staple in many kitchens around the world.
The recipe
Cook it properly
Ingredients
- 200g Parmesan cheese
- 2 big bunches of fresh basil (60g each)
- 2 cloves of garlic
- 100g pine nuts
- 100g blanched almonds
- 1 lemon
- 100ml extra virgin olive oil
Method
To make pesto, simply combine the basil, Parmesan, garlic, pine nuts, almonds, lemon zest, lemon juice, and olive oil in a food processor. Puree until the mixture is fairly fine in consistency, but still has some texture. The result is a bright green sauce that is bursting with flavor.
Notes & tips
While pesto is best enjoyed fresh, it can be stored in the fridge for up to 3 days or frozen for up to 3 months. To freeze pesto, roll it up in greaseproof paper to make a log, freeze for 2 hours, then slice into portions. Re-roll and re-wrap before placing the pesto back into the freezer.
Pesto is a versatile sauce that can be used in countless ways. Try it in pasta dishes, as a spread for sandwiches, or as a dip for veggies. With its vibrant color and fresh flavor, pesto is sure to be a hit in any kitchen.
Keep cooking
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