What's
New
Black Bean Sauce Eggplants Recipe Kale Bacon Stir-fry Recipe Pepperoni "Pizza" Omelette Recipe Beef with Kailan (Chinese Broccoli) Recipe Button Mushroom Omelette Recipe Black Bean Sauce Beef Recipe

Basil Pesto

Basil Pesto Recipe

Check Out: Pesto Pizza Recipe

A while ago, I made some macademia pesto. Traditionally, pesto is made with pine nuts and fresh basil leaves but back then, I had an abundance of good quality macadamia nuts after a holiday in Australia. So this time round, I decided to post a “proper” recipe for pesto using pine nuts. This is really simple to make and handy to have around. My current favourite use of pesto is to toss it with some angel hair pasta for an almost-instant, yet gourmet meal. Besides pasta, you can use it as a sauce over grilled meats, as a dip for nachos or a spread for baguette. The possibilities are limitless.

35 comments on “Basil Pesto”

  1. I love pesto! Could you send me some pls? hehe

  2. NC, you’ve hit upon my favorite condiment. Pesto would always get made and consumed the same day here. So I learned to harvest all my basil at the end of summer to make a ton of pesto, and freezing it, to enjoy all winter long.

    Your pictures are as delectable as ever! And thanks for the Nachos idea!

  3. Pesto is good on anything. I have made it with parsley/lemon, cilantro, but basil is my favorite…also all different kind of nuts…..Great post. Thank you.

  4. This recipe is in my to cook list but just have not gotten around to it. Love how you use the “traditional” way to make it!! Kudos!!

  5. Love pesto…so tasty…goes well with anything :-)

  6. That looks good and so simple. It would make a good base to a bruschetta, with some tomato on top, YUM!

  7. Oh, I do love pesto…. Thanks for posting this. Your posts are always very practical.

  8. I just made exactly that sort of instant meal from homemade pesto and pasta 2 nights ago. Added some peas and spinach with it for more nutrients :). I like your mortar and pestle!

  9. I love pesto sauce! I tried making it in a mortar and pestle and I had a really hard time. But now I know the secret – to blend the dry ingredients first! Thanks for sharing – I will have to give it a go again.

Leave a Reply

Your email address will not be published. Required fields are marked *