PESTO SAUCE

Finally after ten weeks, my sweet basil that I have planted from seed is ready for the first actual harvest and pruning. That adds another happy moment in my life. Immediately, I turned them into my long awaited pesto sauce.

Lots of fresh sweet basil

Pine nuts

2 cloves of garlic

Extra virgin olive oil

Sea salt

Freshly crushed black pepper

Grated parmigiano-reggiano

Wake pine nuts by toasting in a pan over medium heat without oil. Other than parmigiano-reggiano,combine all ingredients in a blender and mix using high speed. Add enough olive oil at different intervals during blending to create a smooth paste. In a bowl, blend in parmigiano-reggiano into paste with a fork and it’s done!

Bring water in a pot to boil and add salt. Add in pasta and cook to al dente, drain well and mix in pesto sauce.

You can store the excess sauce in the fridge for other use. To my surprise, it tastes extremely good when I use it to make ham sandwich.

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18 thoughts on “PESTO SAUCE

  1. Loved this one. I eat italian food only restaurant. I will try this one.Your basil looks so fresh and good. We don’t get italian basil so fresh as it is brought through shipping and weather is kind of hot for basil.

    1. Hey thank you for your kind comment. I am lucky to have good sunlight from Feb till Oct over here to plant them. Nov to Jan is raining season so my supply is low at the moment. If you try please let me know how it goes. Are you able to plant some in your backyard or balcony? They are very useful for simple pasta dishes.

  2. So glad you make pesto the right way! i see a ton of products on shelving where they put all sorts of ingredients in it that don’t really belong there! I love fresh basil! How I want summer to come back!

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