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Easy Pesto

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In this episode Chef Snow gets some delicious fresh basil from a farm market then demonstrates an easy pesto in the studio. Learn this dish as next week's podcast episode will feature this recipe to build a fantastic pasta dish!
Ingredients
  Walnuts 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm)
  Classic basil generic style 1⁄2 Cup (8 tbs)
  Parmigiano red chiano 1 Cup (16 tbs)
  Extra virgin olive oil 1 1⁄2 Teaspoon (Cold Pressed)
  Freshly squeezed lemon juice 1 Tablespoon
Directions

Take some walnuts, 2 cloves of garlic, Classic basil generic style and Parmigiano Red Chiano in a blender and blend.

Drizzle some cold pressed extra virgin olive oil slowly over the pesto.

Stop the blender and give the paste a little push down the blender.

Add more olive oil while blending.

Add 1 tbsp of freshly squeezed lemon juice and blend once more.

Take it out of the blender and put it in a plate.

This pesto can be used in a number of ways.

In summer when you have lots of basil leaves, you can make basil pesto and freeze it in an ice tray and pop one of the cubes on the pasta. You can use frozen basil pesto all year round.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Blending
Ingredient: 
Vegetable, Walnut
Interest: 
Healthy
Servings: 
4
Subtitle: 
Fried Pigs Ear
Pesto sauce combines olive oil, fresh basil, pine nuts, garlic, and cheese to whip up a delectable sauce that makes for a healthy addition to any diet. Chef Keith Snow shares an easy pesto dish that includes fresh basil and offers a wealth of flavor, texture, taste and nutrients, which any other store-bought sauce lacks.

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