Rustic Basil Pesto
Fresh, nutty, and herbaceous, this chunky rustic basil pesto has all the familiar flavors you love, without using or cleaning the food processor.
Ingredients
- 2.5 oz fresh basil approx 3 1/2 cups, rough chopped
- 1/4 cup pine nuts toasted, rough chopped
- 1 clove garlic minced
- 1 cup Parmesan cheese freshly grated
- 1/2 cup olive oil
- salt
- fresh black pepper
Instructions
- In a frying pan over low heat add the pine nuts. Cook for 3-5 minutes while tossing every few seconds to ensure the do not burn. When done they will be slightly golden brown, but not burnt and you will be able to smell a nutty aroma. They can also be toasted in the oven at 350 degrees for 5 minutes.
- Once cooled roughly chop the pine nuts and basil. Gate or finely mince the garlic, and grate the Parmesan. Combine the ingredients with 1/4 tsp of chili flakes, a few cracks of fresh black pepper and salt. (start with 1/4 tsp of salt, if putting this on pasta the pesto will get a lot of salt from the pasta water so always add less.
- This will yield approx. 1 1/2 cups of pesto. Store in an airtight container for 3-5 days. If using for pasta place desired amount in a bowl with a few tbsp of pasta water, mix and toss in pasta.