SUBSCRIBE for more easy recipes: http://bit.ly/fifteenspatulasYT

This Classic Basil Pesto is one of the most versatile and delicious foods ever! It’s got fresh basil, pinenuts, parmesan, olive oil, and garlic, and it can be spread on baguette or tossed with pasta.

Ingredients:
3 cloves garlic, peel removed
1/2 cup toasted pinenuts (can sub walnuts)
2 oz tub of fresh basil
1/2 cup extra virgin olive oil
salt and pepper
1/2 cup freshly grated parmesan cheese

Directions:
In a food processor, pulse the garlic and pinenuts together until well chopped. Pulse in the basil. With the food processor running, pour in the olive oil, then add a big pinch of salt and black pepper. Pulse in the parmesan cheese, then taste it. Add more salt if necessary. Now it’s ready to be used!

New videos every Thursday afternoon!

Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.

source

38 COMMENTS

  1. You don't need any nuts at all added to the pesto mix. I omitted this part of it and never missed it. If it adds any textural component, the flavor of pesto is so good and potent I never miss it. So no pine nuts, no walnuts or any substitute for those as far as I'm concerned.

  2. I used your this in chicken for competition and it's a runner up just because of presentation .. We nearly got the top because of this haha

  3. ive recently became more interested in cooking so i ask my mom to get be basil. Instead of getting me basil leaves she got me the whole plant hahahaha ❤

  4. I used your recipe and it worked GREAT ! . After putting some into ice cube trays , there are now pesto cubes in Tupperware in the freezer . Thanks so much for your video Madame .

  5. Good video, so quick and I love the close-ups as the pesto progresses. I am planning to add this to a zucchetti recipe. Thanks!

  6. omg pesto on everything. Once I went to a restaurant and they had pesto as the sauce instead of tomato sauce on the pizza, it was such a dream.

  7. Hi Joanne, I made this pesto today and doubled the recipe. was really nice! however, how long can I keep it in the fridge/freezer?

  8. Great job! For best result I have decided to give it a go using pestle and mortar. Pestle and mortar is my favorite method because I can "feel" pieces of the ingredients and really brings out flavor and aroma. Try cutting a clove of garlic and crushing one. You will smell the difference 🙂

  9. I use to make this all the time but I would toast the bread and pesto. My family thought I was crazy but it was so good and top it off with some tomato and parm.. yumm

  10. Thank you so much for showing how to make Pesto! Looks simple. I just bought a small jar, but after watching your video, I will be making it soon!

LEAVE A REPLY