Basil Pesto
Fresh basil, toasted pine nuts, garlic and parmesan blended with olive oil into a loose green sauce. Toss through hot pasta or spoon over grilled fish.
Stir the pine nuts the whole time they toast and pull them as soon as they turn pale gold; they burn in seconds and burnt nuts make the pesto bitter. Fold the parmesan in by hand after blending so the sauce stays loose rather than turning to paste. Walnuts work in place of pine nuts, toasted the same way. If the pesto will sit before you use it, press a thin film of olive oil over the surface so the top does not darken.
Make an account and fill your pantry — then every recipe opens with what you’re short.
Ingredients
for 6Ticks stay put if you leave and come back.
Method
5 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 3 days
- Freezer
- Up to 1 month
Pack into a jar, press a thin film of olive oil over the surface and seal. To freeze, spoon into an ice cube tray, then bag the frozen cubes; thaw in the fridge or stir straight into hot pasta.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
Cook these next.
Herbed Chimichurri
Cucumber Garlic Tzatziki
Italian Salsa Verde
Cook it with your hands full.
One step a screen, a timer wherever the step gives a time, and one big button to the next. Free, no account.