{"id":5572,"date":"2024-07-04T14:07:20","date_gmt":"2024-07-04T14:07:20","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5572"},"modified":"2024-07-06T17:47:58","modified_gmt":"2024-07-06T17:47:58","slug":"fresh-basil-pesto","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/fresh-basil-pesto\/","title":{"rendered":"Fresh Basil Pesto"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Fresh Basil Pesto<\/span><\/h2>\n
<\/div>\n
Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>16<\/span> (Yield: 1 generous cup)<\/span><\/span><\/div>\n\n
Author: <\/span>Elise Bauer – Simply Recipes<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Food processor<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 2<\/span> cups<\/span> fresh basil leaves<\/span> packed <\/span><\/li>
    • \u00bd<\/span> cup<\/span> freshly grated Romano or Parmesan cheese<\/span> about 2 ounces<\/span><\/li>
    • \u00bd<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
    • \u2153<\/span> cup<\/span> pine nuts<\/span><\/li>
    • 3<\/span> cloves<\/span> garlic<\/span> minced (about 1 tablespoon)<\/span><\/li>
    • \u00bc<\/span> teaspoon<\/span> salt<\/span> or more to taste<\/span><\/li>
    • \u215b<\/span> teaspoon<\/span> freshly ground black pepper<\/span> or more to taste<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Pulse the basil and pine nuts:<\/strong> Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.<\/span><\/div><\/li>
      • Add the garlic and cheese: <\/strong>Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.<\/span><\/div><\/li>
      • Slowly pour in the olive oil:<\/strong> While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.<\/span><\/div><\/li>
      • Season the pesto sauce:<\/strong> Add salt and freshly ground black pepper to taste.<\/span>
        <\/div>Suggestions:<\/strong> Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        Tip:<\/strong> Freeze in ice cube trays. This recipe makes 10+ cubes.<\/span>
        <\/div>\nNote:<\/strong> Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto so it doesn’t have contact with air. The pesto sauce will stay greener longer that way.<\/span>
        <\/div>\n
        \n

        <\/span>What Is Pesto?<\/span><\/span><\/h2>\nOriginally from Genoa, Italy, pesto traces its name to the Italian word “pestare,” which means “to crush or pound.” For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle. It dates back to Roman times when Genoans would crush walnuts with herbs and garlic.<\/span>
        <\/div>\nThe most popular variety of pesto now is made by “crushing” basil, garlic, pine nuts, olive oil, and some hard cheese in a food processor or blender, but there are many varieties of pesto like\u00a0sun dried tomato pesto\u00a0or\u00a0kale pesto. It’s fun to use a mortar and pestle, but the modern way is much easier.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5569,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,1764,179,1983,818],"tags":[],"class_list":["post-5572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-condiment","category-italian","category-no-cook","category-seasoning"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/07\/Fresh-Basil-Pesto.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5572"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5572\/revisions"}],"predecessor-version":[{"id":5595,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5572\/revisions\/5595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5569"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}