Ingredients:
2 1/2 cups of fresh basil
1-2 tablespoons of Fresh lemon juice
1 cup of Parmesan cheese
1 cup of olive oil
Fresh garlic - ask your heart
1/4 cup of toasted pine nuts
Salt
Pepper
Aleppo pepper (optional)
How to:
Get a pan, pour in a tablespoon or so of olive oil and toast your pine nuts until golden brown. Remove and set aside.
In a blender or food processor, add your basil and garlic, pulse a few times.
Add in your lemon juice, pine nuts and cheese, pulse!
Pour in your olive oil and blend until you’ve reached your desired consistency.
Consume within 3-4 days or freeze :)
TraziaRae
Some of the most beautiful basil plants I've ever seen.
dawnmontoya
Thank you for making a short and sweet, to-the-point recipe! I had this on loop as I made a batch and it was so easy to follow. My soul requested two cloves of garlic, so I can’t eat it like soup.
Absolutely delicious.
SaltySam
Nice Basil plants! Those looked very healthy and happy 😁
GIXTrey
Absolutely gorgeous. Like, stunning..
The pesto looks good too.
Waishwhwisjx
To stretch the storage a bit, we can drizzle some olive oil on the surface which keeps it from oxidising. Try to choose deeper narrower airtight container so you don’t have to put that much oil to cover it. I do the same for mint chutney which also has the tendency to oxidise quickly
lml
I like that ypu did it in a short 😊 just short and simple thank you😊
ofrimashiah
Thank you for posting the recipe! That increases the chance of me using this recipe. I have soooo many saved videos, planning to 'someday' get the recipe written down.
dagneytaggart
I agree about the garlic!!! ❤❤ DELICIOUS
dutchesshoneybunny
Can't wait to make this! Thank you! 😉
bradk
I'm not gonna lie I came across your shorts and instantly fell in love with yo face and just how you are and whoever your man is he's a lucky sumbish 😅 keep doing your thing 💯
ChrisChaos
Both basil and spinach lose all of their vital nutrients when blanched or steamed. It’s no longer a “superfood” since you’re cooking out the benefits. Just an FYI to those who decide to blanch/steam.
brittanyo
It’s delicious. Made it with spinach instead of the basil leaves and added some dry basil. Recommended
pats.p
The problem in using a blender instead of a mortar and pestle for the pesto is that it will not extract the full flavor of the ingredients and if it heat up even a little bit it destroys the essential oils of the basil and garlic . And this is why mustard or olive oil are using cold pressure techniques . For other ingredients it works at the opposite, when you make a curry for example you heat up your dry ingredients (spices )as they will release more flavours and then you put them in your pestle with your wet ingredients (chilies / garlic etc …) .
That is all these little details who makes a big difference .
Also with a blender it is very difficult to control the granulometry of the finish products you either might have a completely smooth finishing or bits that are too big .
kingk
I love when she says molcajete hahaha delicious recipe 👌
everguzman
Love the way you pronounce Molcajete!!
Wcc
Wait…what did you roll your garlic in? Are you about to change my life?
oliviamay
Beautiful 😍…
… also the recipe is not bad 😋
LazyPlectrum
I have a nice front porch pot of basil. My Asian friend at her store told me to just take a stem of my basil put it in some water n a little glass n my kitchen window, and it roots beautifully. It is so convenient to step out on the porch and pinch it off. She only charged me $1.00 for a bunch of Asian basil but rooting it worked great.
amberlilly
My son loves to watch your videos with me 😁 he’s turning 7 yes old in a couple weeks. He thinks you’re hilarious 😆
