How To Make Pesto
Basil, garlic, pine nuts, olive oil, parmesan cheese. If you can name a collection of ingredients that not only stand alone well but also make for one killer combination, be my guest. If you didn’t guess it, we’re talking about the mother of all pasta sauces, pesto. It’s green, it’s fresh, it’s vibrant and yet mellow in flavor and it can make for a complimentary condiment for just about anything. You can use it as a delicious sandwich spread, a way to spice up grilled cheese, as the base for pizza or, of course, as a scrumptious accompaniment to pasta. The refreshing and vivid flavors of the basil melt into the sharpness of the cheeses, tang of the garlic and nuttiness of the pine nuts as everything gets blended together. In the end, you have a gorgeously flavored sauce that goes well on just about anything. However you want it, pesto is always a good choice.
In this online culinary course, we teach you how to make your own homemade pesto sauce. Once you know how to do it, nothing is stopping you from making all sorts of delicious, creative recipe ideas.
Basil Pesto
12 oz olive oil
3 oz pine nuts
6 oz basil
1 tbsp garlic, chopped
4 oz parmesan, grated
4 oz romano, grated
Salt and pepper to taste
- Place 1/3 of the oil in a blender, add remaining ingredients
- Bland until smooth, add remaining oil and blend to incorporate
- Refrigerate for up to one week.
