Easy Basil Pesto

Basil Pesto
Basil Pesto

This Easy recipe could only be possible because we always have a supply of fresh basil and is enough that we can not even use everything, so we decided to make this: Basil Pesto.

We will like you to understand that the taste has a relationship with the ingredients used and you can feel free to try other combinations of some ingredients outside those contained in this article.

Some Pesto goes well with a Parmesan cheese but Romano is most preferred because it has a solid aroma. Basil pesto recipes also go well with pine nut but walnuts can be a very good substitute.

A small quantity of basil herb is needed for the recipe as it has a very strong fragrance. You can soften it by replacing the pesto with another vegetable with high fiber. The pesto will still retain its green color and the aroma will no longer be aromatic.

Easy Basil Pesto

If you have in mind of putting the pesto in a refrigerator you may need to avoid adding cheese as it does not freeze well. What you need to do is to fill some containers with the pesto according to the measurement for quick sauce and put in a refrigerator. After freezing and put it in a storage bag to be put again in the refrigerator. Anytime the need arises melt the pesto before adding Parmesan.

Tips on how to Freeze a Fresh Basil for Easy Pesto Recipe


1. Separate leaves from the stem, and wash water. Dry the water from the vegetable using spinner or you can dry them using other methods.

2. Use a food processor that has a steel blade, chop the basil after filling the processor.

3. Sprinkle the olive oil on the basil while chopping until the oil mixed well with the basil. This will prevent the basil from changing color when it is freeze. Add 2-3 tablespoons for each chopping in a food processor.

4. The size of the container is not the matter, but it is good to measure the quantity for it will be easy for each recipe that it will be used for. Freezing the basil this way will make it easy while preparing a quick sauce.

Easy Basil Pesto Recipe

Air exposure darkens the pesto, for storage, use soft wraps to cover it, then make sure that it is airtight. It will help it retain its green color if it does not have an opening for air to enter. It takes 15 minutes to prepare.

Ingredients for Easy Pesto

256g basil leaves

64g of Parmesan cheese

64g of olive oil

43.5g pine nuts (walnuts can serve as a substitute)

32g pieces of garlic, powdered (about 2 teaspoons)

4.27g of salt (add more to taste)

2.22g ground black pepper (add more to taste)

Note:129g is approx 1cup (0.24 l), 1 tablespoon-17.07g


1· Using a food processor using a steel blade beat the basil and the nut. Do it for numerous times.

Basil Pesto Recipe: Step 1

2· Put together the garlic and the cheese and beat frequently.

Basil Pesto Recipe: Step 2

3· Gently add the olive oil while the food processor is still running. This will help blend with other ingredients. Stop at the interval to bring the mixture together.

4· Add pepper and salt and stir together till the desired taste is gotten.

Add pasta for instant sauce and can be enjoyed with crackers or toasted bread.

See also: Easy Recipe for Shepherd’s Pie

Links: how to freeze and store basil – great tips from the Spruce Eats

Be the first to comment

Leave a Reply

Your email address will not be published.