“Recipe for Basil Pesto”
The Italians and the French use pine nuts in there recipe for basil pesto, but with years of testing I have found that walnuts and raw sunflower seeds are even better tasting, not to mention a lot cheaper. Your efforts to find and use organic ingredients will provide you a better tasting pesto than non-organic ingredients.
Recipe for Basil Pesto Ingredients:
- 3 cup loosely packed Organic Basil Leaves
- 6 ounces shredded Parmesan Cheese
- 3/4 cup Organic Walnuts
- 1/4 cup raw Sunflower Seeds)
- 1/4 teaspoon coarse Kosher Salt
- 1/2 teaspoon Organic White Pepper (black pepper works fine also)
- 1 Tablespoon Organic Garlic Powder
- 1 cup Organic Extra-Virgin Olive Oil (DON’T use regular olive oil)
- Zip-lock Freezer Bags, Quart Size
In food processor add basil, salt, pepper & nuts. Pulse a few times to get it mixed up.
Add garlic & cheese & pulse a few times.
Slowly add oil while processing until you reach a sauce consistency. This may take more than a cup of olive oil, but add enough olive oil to make the pesto thin enough to spread on bread or crackers without being to runny. You know when you have enough oil added when the mixture spins freely in the food processor without clumping. Scrape the edges of the bowl and pulse a few more times to get the pesto completely mixed.
Add about 1-1/2 cups in each zip-lock freezer bag, remove excess air, and freeze. This Pesto will last for a couple years in the freezer, but good luck making it last more than a few months.
This recipe for basil pesto is delicious on your favorite bread, crackers, flat bread, or with pasta. When using this recipe for basil pesto on pasta a little goes a long way! Also, when using with pasta add a table spoon or two of room temperature pesto over hot pasta and mix. Don’t add pesto to pasta in a hot pan as it contains a lot of cheese and will turn into a hard cheese ball.
We like to serve pesto with goat cheese and assorted crackers as an appetizer. This pesto pairs great with Pinot Grigio, Merlot, or Sangiovese wines.