• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Shweta in the Kitchen

  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
×

Home » Basil » Basil Pesto

Basil Pesto

Published: Dec 14, 2013 · Modified: May 24, 2017 by Shweta Arora · This post may contain affiliate links

Tweet
Pin
Share
5 Shares

Basil Pesto is a classic Italian sauce that is traditionally made by pounding/grounding the ingredients like fresh basil, pine nuts, garlic & olive oil in a mortar using circular motion of the pestle and finally adding shredded cheese (parmigiano reggiano) to the ground paste. But now a days many use food processors, mixers to quicken the process as I did for this recipe. I find Pesto quite similar to our Indian Green chutney which we prepare using Mint & Coriander, green chilies.  This Pesto can be served tossed with cooked pasta or used as spread for sandwiches and rolls.


Basil Pesto has a really nice refreshing green color that is very soothing to the eyes and the aroma due to the to amalgamation of all these ingredients is just divine. Pesto can be preserved for days in refrigerator. Save it in a air tight container/jar and top it with a layer of olive oil which will help to preserve this pesto for longer period. 

Now to the recipe..


Ingredients: 
2 cups of fresh basil leaves
¼ cup of pine nuts 
2 cloves of garlic
Juice of half lemon
½ cup of shredded cheese called Parmigiano Reggiano
¼ cup of Olive oil
salt & pepper to taste


Method : 

Roast the pine nuts on low flame till they slightly brown. Nuts have a natural tendency to secret oil so when we roast them they will release oil which helps during pesto preparation. 
In a food processor/mixer add the basil leaves, garlic, roasted pine nuts, lemon juice, salt & pepper & grind to a rough paste. Now slowly add, Olive oil some at a time & keep blending till you get a smooth paste & desired consistency of the sauce. Ensure to keep the consistency thick & not too runny else the sauce wont cling to your pasta. Now, empty the pesto into a bowl & add parmigiano reggiano, mix well. 



Note:  

  • If you want to prepare pesto for storing, keep consistency slightly thick & instead add a layer of olive oil on top before closing the jar & refrigerating it. This will help to preserve the pesto for longer. 
  • Don't add too much of garlic as that will over power the pesto flavor. I have used 2 medium sized garlic cloves. 
  • For Pesto, parmigiano reggiano cheese works best as it has a nutty texture and flavor, but you can try adding any cheese you have available. However that will alter the taste slightly. You can also avoid cheese if you like. The pesto will still taste great. 


That's it, our Basil Pesto is ready, toss it with your cooked pasta or use it as a spread for your sandwiches and rolls. Enjoy!!


Happy Cooking!!!
Shweta

Tweet
Pin
Share
5 Shares
« Eggless Vanilla Chocolate Chip Crumb Cake
Pumpkin Halwa - Pethe Ka Halwa - Kaddu Ka Halwa »

Reader Interactions

Comments

  1. Amallia Eka Widyastuti

    December 16, 2013 at 3:16 pm

    nice pics

    Reply
  2. remya sean

    December 15, 2013 at 1:59 pm

    tempting pics

    Reply
  3. Nandita Pai Shirali

    December 15, 2013 at 3:37 am

    Oh yum! Been on my to-do list for ages... yours looks soo divinely inviting! 🙂

    Reply

Leave a comment & rate the recipe Cancel reply

If you love the recipe, please provide a star rating along with your comments. Your comments and reviews make my day, and they also help others find my recipe online.

Thank you!
Shweta

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me!

Hi There!! I'm Shweta! Welcome to Shweta in the Kitchen.
Read More…

Soup Recipes

instant pot broccoli cheddar soup in a bowl topped with cheese

Instant Pot Broccoli Cheddar Soup

Two bowls full off ;asagan soup with ricotta cheese mix nad red pepper flakes on side

Vegetarian Lasagna Soup

Quinoa Enchiladas Soup

Quinoa Enchilada Soup

Top view of two Tofu Noodle Soup bowls with spoons

Tofu Noodle Soup

Creamy Vegan Tomato soup served in a white bowl with a swirl of cream and croutons.

Creamy Vegan Tomato Soup

Bowl of Tomato basil soup with crouton and basil leaves

Vegan Tomato Basil Soup

See More;

Featured in SITK

Popular Recipes

Idli Recipe | Idli Batter Recipe
Pav Bhaji Recipe
Back To School Lunch Ideas
Eggless Sugar Cookies
Fruit Salad With Condensed Milk
Vegetarian Nachos
Creamy Vegetable Sandwich
Vegetarian Crunchwrap Supreme
Dal Fry Recipe
Rasmalai Cake

Footer

SITK Featured in

Home | Contact | Privacy Policy | About

Copyright © 2023 Shweta in the Kitchen on the Foodie Pro Theme