Basil Pesto Forget store bought pesto buy readymade pestos that have lots of preservatives and additives, which aside, store bought pesto can't even compete with homemade. Fresh ones made at home are so full of aroma and flavor. It's such a humble sauce, nothing fancy very simple and very tasty. Both my kids really enjoyed eating their spaghetti with pesto. Ingredients 100 g fresh basil leaves (without stems) 190 ml olive oil 3 tablespoons lemon juice (you can add more or less according to your preferences) 1/3 cup parmesan cheese 1/3 cup pine nuts 2 large cloves garlic 1/2 tsp of sweet salt Directions 1. Optional-Toast the nuts for extra flavor: In a medium skillet, toast the nuts over medium heat, stirring often (don't let them burn!), until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to cool for a few minutes. 2. To make the pesto, combine the basil, hidden nuts, parmesan, lemon juice, garlic, oil and salt in a food processor or blender. Process until the mixture is well blended to make it smooth or even with some texture, it's up to you. I edited it to smooth it out. Stop the processor to scrape the sides as needed. 3. Test and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or lemon if the pesto needs more zing. Add more parmesan if you want a creamier/cheesier pesto. If you want, you can thin the pesto with more olive oil. 4. Store leftover pesto in the refrigerator, covered for up to 1 week. You can also freeze the pesto — my favorite way is to try an ice cube tray. Once frozen, transfer to a freezer bag and then you can only defrost as much as you need later. .
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