How To Make Pesto Sauce Easy
Learn how to make fresh pesto sauce at home, better than store-bought. How to store pesto: Store pesto in a jar or airtight container in the refrigerator for about a week. Another way to store pesto is in the freezer (for about 6 months).
What do you eat pesto with?
Pesto mixed with olive oil or mayonnaise makes a regular salad special and is the perfect dressing for tuna, steak, chicken, and pasta salads, etc. It can also add tremendous flavor when mixed into rice, risotto, or mashed potatoes, or dolloped onto hot vegetables such as cauliflower to transform fair into fabulous.
How long does pesto last in fridge
Homemade pesto lasts for 4 to 5 days in the fridge.
Watch the video recipe
How To Make Pesto Sauce Easy
Ingredients
4 cloves of garlic peeled
1/4 teaspoon kosher salt
1 large bunch of basil (about 4-5 ounces)
3 tablespoons pine nuts
2 ounces Parmigiano-Reggiano, grated on microplate (about 1 1/2 cups unpacked)
1/2 cup mild extra virgin olive oil
Instructions:
To begin in a mortar add in 6 cloves of garlic followed by a quarter of a teaspoon of kosher salt then mash garlic and salt until it turns into a paste continue crushing your garlic just like so add in five ounces of basil leaves and do this in batches adding the basil flowers will create the most fragrant and best tasting pesto add as much basil as you can fit in
and begin to match until it starts to break down.
Continue adding the basil until all the basil leaves have broken down once all the basil leaves have been pounded down add in three tablespoons of raw pine nuts that's right raw pine nuts are not roasted technically roasting or toasting the nuts will bring out more flavor technically however I like my nuts raw if you want to toast yours go ahead and do so go ahead and pound those nuts until evenly incorporated then we're adding in one and a half cups of grated Parmigiano Reggiano and for the best-tasting pesto ensure that you are using freshly grated Parmigiano Reggiano i know that Parmigiano Reggiano is more expensive than regular parmesan cheese but trust me it is totally worth it add in the cheese in increments just like we did with the basil leaves
Once the cheese has been incorporated add in half a cup of extra virgin olive oil incorporate the extra virgin olive oil in and the pesto is done.
Enjoy, buen procecho!