This Sweet Basil Pesto Recipe is absolutely delicious and so versatile. As an appetizer, an amazing pasta dish or drizzle it over fish, pork, or chicken.
You can find pesto made with all kinds of ingredients nowadays. Carrot tops, arugula, and cilantro to name just a few, but, Sweet Basil Pesto remains my favorite!
My husband and I recently took a trip to Portland and Seattle. We had an amazing time. The Northwest is such a beautiful area. Whether you love the beach, mountains, city or country, it has it all! Oh, and a little wine too. These photos are untouched. Crazy Beautiful!
I have had a heck of a time getting back into a routine. It took a while to get my “have-to list” done so I could get to my “want-to list”.
We just celebrated John’s birthday. I still think that a birthday is a reason to celebrate. Everyone should feel special on their birthday regardless of how old they are. We enjoy following our State University football team, the Nebraska Corn Huskers, who were playing on Saturday. The game was televised, and our preference is to watch the games at home. Lincoln becomes a mad house on game day. At home we can enjoy watching it with friends, have some snacks and beverages, and, most importantly, you don’t have to stand in line to use the bathroom!
We invited friends over that like us, love food with fresh ingredients. I was able to grab some amazing tomatoes and jalapenos from my garden and made a big batch of pico de gallo. I also have a couple beautiful sweet basil plants that I couldn’t wait to whip up a batch of this Sweet Basil Pesto.
My recipe comes from my “go-to” girl, Ina Garten. I’ve never met Ina, and if I did, I would probably embarrass myself by either going mute or talking non-stop incoherently.
Don’t have time to make it now? Pin it for later!
The most important thing in making good pesto is to use good quality parmesan. I freshly grated Parmesan Reggiano in a food processor. Putting parmesan in the food processor gives it a great texture. It has a larger grain, that you can really taste. I tripled my batch so I could put some in the freezer. It freezes so well. Once thawed, it looks and tastes as good as the day you made it.
Fresh Sweet Basil Pesto Recipe
- 1/4 cup walnuts chopped
- 1/4 cup pignoli (pine nuts)
- 3 tbs grated garlic 9 cloves
- 5 cups sweet basil leaves packed
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 1/2 cups olive oil extra virgin
- 1 cup Parmesan Reggiano I prefer freshly grated
- Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
- Serve, or store the pesto in an airtight container in the refrigerator or freezer.
Pesto is so versatile. You can use it as I did, as an appetizer, or make an amazing pasta dish or pour it over fish, pork, or chicken. What is your favorite way to serve it?