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homemade italian pesto

By

The Gourmandize Team

Homemade italian pesto. Discover our recipe.

Rate this recipe 1.4/5 (72 Votes)

Ingredients

  • 2 cups fresh basil leaves
  • packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 medium sized fresh garlic cloves
  • minced

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor.

Add the garlic, pulse a few times more.

Slowly add the extra virgin olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or on sandwiches, makes one cup.enjoy!

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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