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Basil Pesto
Shilpi & Etienne | between2kitchens
This homemade pesto can be used for almost anything like your grilled antipasto platter, on salads or pizzas, in pasta sauces or just as a dip for your crudites.
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Sauces
Cuisine
Italian
Servings
400
g
Ingredients
metric
us customery
1x
2x
3x
▢
1
bunch
basil
should give 30-40g of basil leaves
▢
2
cloves
garlic
peeled
▢
50
g
pine seeds
▢
50
g
parmesan
▢
150
ml
olive oil
▢
1
tablespoon
lemon juice
▢
salt and pepper to taste
Instructions
Pick the basil leaves from the stem.
Toast the pine seeds lightly in a pan without oil.
In a food processor blend the olive oil, pine seeds, garlic cloves, salt, pepper and lemon juice together into an emulsified puree.
Add the basil leaves and blend until smooth.
Add the finely grated parmesan and adjust the seasoning with salt and pepper.
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