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Your favorite pesto recipe?

ohashletohashlet member
in Babies on the Brain
I have about a pound of basil that I need to use asap. I've never made pesto. What's your recipe?
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Re: Your favorite pesto recipe?

  • MNgirl326MNgirl326 member

    To be honest,  I don't use a recipe.

    I use basil, olive oil, parmassian cheese, and pine nuts.  

    I start with the basil and put it in the food processor, then i just add some olive oil, cheese and pine nuts and grind that in.   I basically just make it to taste.

    So, I guess I am not really that big of help. 

    Sorry

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  • ohashletohashlet member
    No, that's perfect. I think I'll just wing it :)
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  • hippotreehippotree member
    imageabartow:

    To be honest,  I don't use a recipe.

    I use basil, olive oil, parmassian cheese, and pine nuts.  

    I start with the basil and put it in the food processor, then i just add some olive oil, cheese and pine nuts and grind that in.   I basically just make it to taste.

    So, I guess I am not really that big of help. 

    Sorry

    Me too.  Yum.
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  • ohashletohashlet member
    We just bought truffle salt, so maybe I'll add that too.
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  • MNgirl326MNgirl326 member

    imageohashlet:
    No, that's perfect. I think I'll just wing it :)

    Good luck! Let us know how it turns out!

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  • HappyAardvarkHappyAardvark member

    I don't use a recipe either, but *not to brag* everyone always raves about my pesto and asks how to make it, even though it's nothing special.

    Big bunch of basil.

    Maybe 1/2-3/4 cup GOOD olive oil

    several good handfuls of parmesan (or I like to use Asiago, it has a slightly nuttier taste than parm and is less salty)

    good handful or two of pine nuts - if I'm feeling ambitious, sometimes I'll toast them beforehand

    one large or two small cloves of garlic

    pinch kosher salt AFTER I taste the finished product

    I just throw the torn leaves, minus stems, into a food processor with the olive oil, and slowly blend all the ingredients without totally pulverizing.  Once it's a good consistency/texture, I'll taste it and add more oil, cheese, or salt depending on what it needs.  YUM, I like to serve over broiled tilapia with herbs and white wine! Looks like I just figured out what's for dinner tomorrow night, LOL

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