how to make basil pesto?

how do you make basil pesto?

  • Posted by: dede
  • September 7, 2011
  • 1770 views
  • 6 Comments

6 Comments

BadgerBri September 8, 2011
The pesto at Bonefish Grill has this combo: basil, fresh oregano, toasted pine nuts, garlic, red pepper flakes, kalamata olives, Parmesan cheese, olive oil, salt and pepper.

You may want to try a basic recipe like SKK's above and add ingredients that appeal to you to create your own yummy recipe. :)
 
Niknud September 8, 2011
I agree with SSK that plain pinenuts offer an underwhelming flavor addition to basil pesto, but if you toast them first it makes all the difference. I know a lot of people toast them in the oven but I inevitably burn them that way and then find myself muttering obscenities under my breath (which my children hear and then repeat to my mother). I've found using a dry skillet over medium heat and watched like a hawk while giving the occasional shake allows you to get perfectly golden pine nuts that add the traditional texture with a bit of a boosted flavor.
 
DueSpaghetti September 7, 2011
SSK's recipe has all the essential ingredients. The only thing I'd add is a handful of pine nuts.
 
LLStone September 7, 2011
Check out the link below from Saveur - it's all about Pesto!

http://www.huffingtonpost.com/saveur/11-types-of-pesto_b_917426.html#s321649&title=Garlic_Scape_Pesto
 
SKK September 7, 2011
Here is a simple recipe from Patricia Wells I love
4 plump fresh garlic cloves
sea salt to taste
2 cups loosely packed fresh basil leaves and flowers
1/2 cup extra virgin olive oil
1/2 cup Italian Parmigiano-Reggiano cheese

In the food processor place the garlic, slat and basil and process to paste. Add the oil and process again. Transfer to bowl, taste for seasoning.

What I like about this recipe there is no call for pine nuts - to me they don't add much flavor. When I have walnuts I throw them in.

Enjoy!
 
Kristy M. September 7, 2011
Here's a video of Amanda and Merrill making pesto

http://www.food52.com/blog/2444_how_to_make_pesto
 
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