Classic Basil Pesto Sauce

As the weather is getting warmer, the basil I planted on the balcony is growing taller and taller. There is no doubt that basil is playing a very important role in many cuisines. Like most of the herbs, you don’t need a lot in the food, but just a pinch makes a whole lot of difference.

Pesto sauce is my favorite pasta sauce. I love having pesto pasta with pine nuts and goat cheese. Simple but amazing! For years, I didn’t know how easy it is to make pesto sauce. I bought them from supermarket. However, after I tried making it at home, I just couldn’t go back to pre-made pesto sauce anymore! There is a whole lot of difference of homemade pesto. You should try it out.

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Classic Basil Pesto Sauce

Cook Time

5 minutes

Passive Time

5 minutes

Servings

ml

Ingredients

• 2 cups fresh basil leaves washed & dried
• 1/3 cup pine nuts
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/2 cup olive oil
• 3/4 cup parmigiano reggiano

Cook Time 5 minutes Passive Time 5 minutes Servings ml Ingredients 2 cups fresh basil leaves washed & dried 1/3 cup pine nuts 2 cloves garlic 1 tbsp lemon juice 1/2 cup olive oil 3/4 cup parmigiano reggiano

Instructions

1. In a skillet, roast the pine nuts over medium heat for 3 to 4 minutes until they start to brown. This step is optional, but pesto sauce will taste so much better with roasted pine nuts.
2. In a blender, add the roasted pine nuts. Pause several time and crushed them.
3. Add garlic, lemon juice, and olive oil. Quickly blend everything together.
4. Add basil leaves and continue blending. Add in parmigiano reggiano cheese at last. Blend everything well.

Recipe Notes

Store the pesto sauce in a sealing jar with a layer of olive oil on top. This will keep the sauce green and can stay in the fridge for 1-2 weeks.

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