When I started making my own basil pesto I couldn’t believe the huge difference in taste between homemade and store bought. There’s just no alternative for homemade pesto.
With this recipe you can adjust the ingredients to your particular taste. I normally use sunflower seeds instead of pine nuts. Walnuts or cashew nuts is also an excellent alternative. You can replace the parmesan cheese with any hard cheese like pecorino or boerenkaas.
|2 c||Basil, fresh packed leaves|
|2 cloves||Garlic, peeled|
|125 ml (½ c)||Olive Oil|
|60 ml (¼ c)||Pine Nuts|
|125 ml (½ c)||Parmesan Cheese|
|15 ml (1 tblsp)||Lemon Juice|
|to taste||Salt & Pepper|
- Combine the basil, garlic, almonds and Parmesan cheese in a food processor and pulse a few times, until coarsely chopped.
- With the food processor running, gradually add the olive oil until pesto reaches desired consistency, add more oil if needed.
- Season with salt and pepper, to taste,
- Store in an glass container and refrigerate for up to one week, or freeze for up to three months.