Beforehand, I was always buying pesto. This was easy. You just open the box and pour into your warm pasta. That’s it. But I have to admit they aren’t always as delicious as they look. I had the chance to watch a swiss tv show A bon entendeur. They tried different pesto that we can find in our local supermarketing which often do not contain any parmesan or pinion.
But at the end, make your own pesto is not so complicated. What takes more time is to wash the dishes after making it.
I hope that you enjoy green pasta because right now, all supermarkets are full of basil. And that’s not really difficult to find pinions! Few days ago, I made a pasta salad and used this basil pesto for the sauce. That’s was delicious. I will try to share it with you in few weeks if I find a slot in my schedule :). I need to make it again and take pictures because everybody ate it so quickly that I didn’t get enough time. But I am convinced that you will find others ways to use this green pesto, maybe for these little cannelés ?
Basil Pesto Recipe
- 50 gr. of basil
- 30 gr. of parmesan
- 2 tablespoons of pine nuts
- 2 garlic cloves
- 20 cl. of olive oil
- Peel and chop the garlic.
- Wash the basil.
- Add all the ingredients except the olive oil in a mixing bowl.
- Mix finely the preparation.
- Add the olive oil and mix again.
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