Basil pesto what is

Line an ice cube tray with plastic wrap, and fill each cube with the pesto sauce. Freeze and then remove from the ice tray and store in a freezer safe, zip-top bag.

When you want to use it, defrost and add the grated Parmesan or Romano. Originally from Genoa, Italy, pesto traces its name to the Italian word "pestare," which means "to crush or pound. It dates back from Roman times when Genoans would crush walnuts with herbs and garlic. The most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil and some hard cheese in a food processor or blender.

It's fun to use a mortar and pestle, but the modern way is much easier. Did you know there are 60 different varieties of basil? Luckily, most stores only sell one or two kinds, making it easy to choose. Thai basil is really the only kind that's too pungent for this recipe. When buying fresh basil, look for vibrant green leaves with no sports or wilting. Dried basil is fine for flavoring sauces, soups, and other dishes. But its flavor is very different from fresh basil.

You need fresh basil leaves to make pesto. If your basil has stalks, trim the stalks and place in a glass of water in the refrigerator. Change the water daily and your basil will keep for a week. Be sure not to wash the leave until you're ready use them. From sides to appetizers, pesto is a versatile sauce that is easily enjoyed in or on many different dishes, not just pasta. Try it with these recipes!

Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto sauce will stay greener longer that way. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor. Here are a few ideas to sub in for a tastier, herbalicious bite. Pesto is one of my favorite flavorings in so many recipes. If you mak e this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with foodiecrusheats.

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There are affiliate links in this post of which I receive a small commission. All opinions are always my own. Search This Website Jump to Recipe. Course sauce. Cuisine Italian. Keyword Homemade pesto, Pesto. Prep Time 5 minutes. Total Time 5 minutes. Servings Calories kcal. Instructions Add roughly chopped garlic, toasted pine nuts and finely grated parmesan cheese to the bowl of a food processor and process until smooth.

Add the fresh basil leaves and pulse until chopped. While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth. Season with kosher salt, give it a squeeze of lemon juice, and whiz again. Taste for seasoning and adjust to your liking. With just a few easy steps, it makes anything an instant tasty meal whether you feel like cooking or not. Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese.

With a food processor , it comes together in just a few steps:. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown.