Basil pesto is a classic Italian sauce made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil.
It is traditionally made with pine nuts but it is great to substitute walnuts, pecans, and more.
The flavor of basil pesto is herbaceous and rich, with a vibrant and aromatic taste.
Nutty and slightly sweet taste from nuts with a pungent and spicy kick from garlic. Salty and savory taste from parmesan, and buttery and richness from olive oil.
The greatest thing is that it adds a burst of depth of flavor to any dish by tossing it.
It is a perfect condiment in various dishes.
Get creative and experiment with different flavor combinations to find your favorite variation of fig jam!
There are many alternative nuts that you can substitute.
Remember, the choice of substitute will depend on personal preference and dietary restrictions. Feel free to experiment and find the combination that suits your taste buds! Enjoy your homemade pesto!
Basil pesto is a classic Italian sauce made with fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil.
It is traditionally made with pine nuts but it is great to substitute walnuts, pecans, and more.
The flavor of basil pesto is herbaceous and rich, with a vibrant and aromatic taste.
Nutty and slightly sweet taste from nuts with a pungent and spicy kick from garlic. Salty and savory taste from parmesan, and buttery and richness from olive oil.
The greatest thing is that it adds a burst of depth of flavor to any dish by tossing it.
It is a perfect condiment in various dishes.
Prepare all ingredients.
Grate the cheeses: Pecorino cheese and Grana Padano. I will mix two kinds of cheese!
Toast the walnuts in a dry skillet or pan over medium heat until fragrant and lightly browned. Remove from heat and let them cool.
In a food processor, combine the basil leaves, toasted walnuts, garlic, and grated. Add Pecorino cheese. Pulse until everything is well combined.
Add kosher salt, black pepper, and Grana Padano cheese.
With the food processor running, gradually pour in the olive oil in a steady stream until the pesto becomes smooth and creamy. If needed, you can add more olive oil to reach your desired consistency.
Transfer the pesto to a jar or airtight container pour a thin layer of olive oil on the surface of the pesto.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Highly recommended to pour a thin layer of olive oil on the surface of the pesto in the jar or container, ensuring that it covers the entire top layer.
This creates a protective barrier that helps prevent oxidation and preserves the flavors.
When ready to use the pesto, simply give it a stir to incorporate the oil back into the sauce.
Refrigerate up to 2 weeks!
*How to Freeze Pesto: If freezing, leave out the cheese. Fill ice cube trays with pesto, freeze until hard. Then store frozen cubes in freezer-safe plastic bags.
Freeze up to 1 month.