Homemade pesto- but extra! It all started with Hala’s fresh basil from the garden, fresh, aromatic and so green. I had some other great ingredients like pistachios, grana padano, extra virgin olive oil and sundried tomatoes. That created the most flavorful and creamy pesto!
Homemade Pesto
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BY YASMINE IDRISS
Homemade pesto- but extra! It all started with Hala’s fresh basil from the garden, fresh, aromatic and so green. I had some other great ingredients like pistachios, grana padano, extra virgin olive oil and sundried tomatoes. That created the most flavorful and creamy pesto!
Ingredients
- One large handful of fresh basil leaves, washed and gently dried
- 2 handfuls of raw nuts- I used a slivered almonds and pistachios
- 1-2 garlic cloves
- 2-3 large sun-dried tomatoes
- Zest of 1 lemon
- 100 grs of Grana Padano (or Parmigiano Reggiano) cheese
- Extra virgin olive oil- about 1/4 cup
Method
- 1)
Put everything except the oil in a food processor, pulse until it breaks down and starts forming into a dough like texture.
- 2)
Gently drizzle olive oil through the funnel opening until obtaining a smooth paste. We liked it quite thick but you can have it runny if you prefer.
- 3)
Keep in an airtight container covered in olive oil, and store in the fridge.