Bring a little bit of authentic Italy into your home with this vibrant Italian Basil Pesto. This easy recipe uses the freshest of ingredients to bring you a wonderful sauce to use in a variety of your foods. You'll never go back to your store-bought sauce ever again!
Course Chutney
Cuisine Italian
Keyword basil leaves, black pepper, Garlic, italian, italian basil, italian cuisine, olive oil, pine nuts
Special Diet Gluten Free, Grain Free, No Added Sugar, Raw, Vegetarian
2TablespoonsPine NutsOr Walnuts. Sunflower seeds for nut-free
3ClovesGarlicLarge
1/2CupOlive OilUse a high-quality product
1/2CupParmesan CheeseFreshly grated
1TeaspoonBlack PepperFreshly ground
Instructions
Wash and dry basil leaves. I water my plant early in the morning and pick when the leaves are dry. This ensures that the leaves are at their freshest best. You can use a salad spinner to dry commercial leaves. Separate the stalks from the leaves. Compost the stalks. Pack the leaves tightly into a measuring cup.
Add basil leaves, pine nuts (or walnuts/sunflower seeds) and olive oil to a blender and pulse. Open the lid, mix and blend.
Add garlic cloves and freshly grated black pepper powder. Blend everything.
Add freshly grated parmesan cheese and pulse (don't blend).
Scoop the pesto and garnish with pine nuts. Refrigerate and use within the next 5-7 days. Or freeze in ice cubes for later use.