Fresh Basil Pesto
How to Make Vibrant Homemade Basil Pesto with Fresh Basil
Transform your homegrown basil into a vibrant and flavorful pesto! When your potted basil starts to flower, its leaves can become a bit tough, making it the perfect time to harvest them for this delicious recipe. With just fresh basil leaves, pine nuts, garlic, olive oil, and a pinch of salt, you can create a wonderful pesto that captures the essence of summer. Its beautiful green hue is visually appealing and enhances any dish it’s added to. Enjoy it tossed with pasta or spread generously on toasted bread. I especially loved it on a bagel this morning, layered with cream cheese and a drizzle of balsamic glaze – the balsamic notes pair exceptionally well. The freshness of the basil combined with the nutty richness of the pine nuts makes for a truly delightful pesto that brightens both your meal and your mood.
Ingredients- Fresh basil leaves 50g
- Pine nuts 2 Tbsp
- Garlic cloves 2-3
- Extra virgin olive oil 5 Tbsp
- Salt a pinch
Cooking Instructions
Step 1
Begin by gently washing your fresh basil leaves. If you’ve grown your basil at home, a simple rinse under running water should suffice. However, if using store-bought basil, it’s advisable to soak the leaves in water with 1 tablespoon of vinegar for about 10 minutes to ensure they are thoroughly cleaned.
Step 2
After washing, drain the basil leaves well in a colander. Basil leaves often have cup-like shapes, which can trap water. Gently shake the colander and tilt it to help remove as much excess water as possible from between the leaves.
Step 3
To ensure your pesto lasts longer and stays fresh, it’s crucial to remove as much moisture from the basil leaves as possible. Lay out some kitchen paper towels and gently press the basil leaves with them, or pat them dry leaf by leaf. This step significantly helps in preserving the pesto.
Step 4
For a richer, nuttier flavor, lightly toast the pine nuts. Place them in a dry skillet over medium heat and toast for 1-2 minutes, stirring frequently, until they become fragrant and lightly golden. Be careful not to burn them.
Step 5
Now, it’s time to combine and blend! Place the thoroughly dried basil leaves, toasted pine nuts, minced garlic cloves, 5 tablespoons of extra virgin olive oil, and a pinch of salt into a food processor or use an immersion blender (often called a ‘goblet blender’ or ‘stick blender’ in Korean). Blend until you achieve a smooth, pesto-like consistency. You can adjust the amount of olive oil to reach your desired texture.
Step 6
Transfer the freshly made basil pesto into an airtight container. Store it in the refrigerator. Since this pesto is made with fresh basil, it’s best enjoyed within a relatively short period to savor its optimal freshness.
Step 7
This homemade basil pesto is incredibly versatile. Toss it with your favorite pasta for a quick and delicious meal bursting with fresh flavor.
Step 8
For a delightful breakfast or snack, spread a generous layer of basil pesto on a toasted bagel. Top it with creamy cheese and a drizzle of balsamic glaze for a wonderful combination of flavors. The sweet and tangy notes of the balsamic sauce complement the pesto beautifully.
