A great basil pesto recipe! Learn how to make to this Italian classic in a few simple steps and with just a handful of ingredients.
Happy Monday guys! Today I’m sharing a really simple recipe that I think you’re all going to love! It’ll take you literally minutes to make and tastes out of this world good! This Homemade Pesto Genovese is the best pesto I have made to date and it couldn’t be any easier or simpler to make!
The “secret” ingredient that makes my pesto taste so good is the roasted garlic. Roasted garlic is such an underrated ingredient, it transforms this pesto and adds a light and sweet flavour. Before I perfected my own pesto recipe, I’d always made pesto with raw garlic. It’s ok, but I find it leaves a bitter taste in your mouth afterwards, whereas the roasted garlic is sweeter and gives a more rounded flavour without leaving a bitter aftertaste. I found these instructions for roasting garlic on thekitchn.com here. It filled my kitchen with most gorgeous garlic aroma and I would highly recommend you give it a try!
I don’t know about you, but nothing shouts summer more than homemade pesto. I love it served with grilled veggies, it’s good in sandwiches or subs, amazing drizzled over bruschetta (yum!), but definitely my favourite way to serve it is with pasta.
I cooked this delicious pasta dish inspired by one of my favourite food blogs Cooking Classy. All Jaclyn’s recipes look divine and when my sister saw this pesto spaghetti with roasted tomatoes and grilled chicken she said it looked really delicious and it was definitely a hint for me to make something similar with my homemade pesto. So I based this chicken and pesto pasta dish based around the one on Jaclyn’s site for those who have asked for the recipe. When I next make this pesto, I’m definitely going to be trying these tasty pesto & halloumi veggie burgers!
Roasted tomatoes with a mix of homegrown herbs including oregano, thyme and rosemary and I added a few extra cloves of roasted garlic. The pasta dish was delicious and made a great dinner. I mixed together the pesto I made with some spaghetti, but you can honestly use any pasta shape you like for this dish, and then topped the pasta with pieces of grilled chicken, the roasted cherry tomatoes, toasted pine nuts and fresh basil leaves for garnish. And not to forget, sprinkled with lots (and lots) of freshly grated parmigiano! Effortlessly delicious.
With just a handful of ingredients, this basil pesto is not only satisying on the taste buds but it’s definitely worth going the extra mile to make it yourself! It’s a lifesaver on busy weeknights when you don’t have the time or energy to cook. You can make it ahead of time, so it’s waiting for you to use in the refrigerator ready for a tasty dinner!
Both the pesto and pasta dish got wonderful reviews from the W.J.B.N taste testers. So you know the recipes are good! Now you have the recipe, you won’t have the excuse to buy store-bought pesto ever again!
2 handfuls/cups fresh basil leaves, packed – you can sub the basil for spinach leaves, if preferred
3 cloves roasted garlic
45g (1/3 cup) pine nuts, toasted
55g (2 ounces) parmesan, freshly grated
5-6 tbsp extra virgin olive
Good squeeze fresh lemon juice (optional)
Salt and cracked black pepper, to taste
1. In a food processor pulse together the basil, garlic, pine nuts and parmesan until they are minced.
2. With the processor on slow add the oil (about a tbsp at a time) in a slow stream. Now season to taste with salt and black pepper. Process for another minute until all the ingredients are combined. Finish with a squeeze of fresh lemon juice.
3. Place the pesto in a jar or bowl and drizzle over a little extra oil to cover the top – this keeps it fresh. Store in the refrigerator for up to 1 week. You can also fill an ice cube tray with the pesto and freeze blocks.
- If you can cannot find pine nuts you can easily substitute with walnuts, almonds, cashews or pistachios. For a nut-free version why not try sunflower seeds.
- Adjust the consistency of your pesto by adding a tablespoon less or more oil.
- When toasting the pine nuts always toast on a medium heat in a dry pan. Watch them as they burn very easily.
- Along with the lemon juice, you can also add about a 1 tsp. of the zest.
Enjoy the recipe guys!