Classic Basil Pesto
By marie.kelker
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 pound grated parmigiano reggiano cheese
- 3 ounces pine nuts (a handful)
- 2 cloves garlic, popped from skin
- 1 bunch basil, about 40 to 50 leaves
Details
Preparation
Step 1
Toast pine nuts until golden brown.
Step 2
Heat oil and garlic in a small pan over low heat.
Step 3
Pulse all ingredients in a processor or blender until paste forms.
Step 4
Serve over hot pasta, but never heat the pesto itself. Pesto should be served at room temp.
To make parsley pesto: use 3 ounces toasted walnut pieces and 1 bunch flat leaf parsley
You'll also love
-
Mushroom, Red Wine Demi Glaze
4.3/5
(280 Votes)
-
Pizza Dough
4.5/5
(34 Votes)
-
pizza
4.5/5
(11 Votes)
-
Spinach Dip
4.5/5
(38 Votes)
-
Homemade Sweet & Sour Sauce
4.5/5
(11 Votes)
-
Recipewe ♡ Chick Pea Garlic Hummus
4.4/5
(18 Votes)
-
Classic Cherry Blackberry Pie
4.2/5
(10 Votes)
-
Pesto Pasta
4.5/5
(4 Votes)
Chef Tips and Tricks
VIDEO: Easy Cheesy Mini Pizzas
We are definitely making these Easy Cheesy Mini Pizzas for our next party!
Ingredients
- Pizza Dough (homemade or store bought)
- Shredded cheese
- Pizza sauce
- Cured ham, shredded
- 4 eggs
- Cherry tomatoes
- Fresh basil
Method
- Roll out the dough
- Use a small bowl to cut the dough into rounds
- Add shredded cheese
- Place in oven on an oven tray afr 10 min at 355°F
- Put each dough round into a ramekin
- Add 1 tbsp pizza sauce, a handful of shredded cured ham
- Break an egg into each pizza
- Top with sliced cherry tomatoes and a basil leaf
- Place in oven for another 15 mins at 355°F
- Garnish with parsley and a pinch of pepper
- Serve and enjoy!
Review this recipe