Fresh homemade basil pesto is like that friend who makes you feel like you don’t need any other type of friend. Why? Well, because they know when to tone it down and let someone else take the spotlight. And they can also step in and bring their A-game. It can be a fresh basil pesto recipe for pasta or you can slather over some old or fresh-ish hopefully good quality bread topped with sweet juicy but firm beef tomato for an unfortgetable basil pesto bruschetta. Mic drop!
"Basil pesto is like that friend who makes you feel like you don't need any other type of friend." Share on XAnd I have to say it feels good not having let the basil waste away to a sad limp and instead ground it while still in its freshness to this shaggy delicious basil pesto.
Some of you might ‘come after me’ for what I am about to propose. And that’s okay because this is where we talk frankly about what foods we like and don’t like. So, have you ever tried ditching garlic and pine nuts? Why did I do this? Well, because some people (‘I will not name any names- you know yourselves if you’re reading this’) apparently just can’t seem to digest the stuff (garlic) in its raw state.
"Before it turns into a sad limp, grind that fresh basil into this shaggy delectable pesto". Share on XWhile others just plain don’t like the taste of it. I fall into one of the categories which is why this recipe doesn’t have garlic. But that does not mean you shouldn’t toss one in your batch 😉 Oh, and the pine nuts weren’t included just because I didn’t have any on hand so freestyle it we did. And I’m not complaining.
Where else can you splurge your pesto?
Well, in a tomato and basil pesto bruschetta of course!!! Simple just cut a few slices off your favorite white bread, and toast on a grill smeared with a little olive oil. Then slather the good stuff topped with thick-ish slices of beef tomato.
How to Use Fresh Homemade Basil Pesto for Pasta Recipes
Craving a quick and simple pasta, with your homemade basil pesto? No need to heat the pesto. Why? Because the ‘good healthy bits’ in the oil waste away when you do.
Other Uses for Fresh Basil Pesto
When pasta gets boring; get even more creative and dollop a few teaspoons of pesto onto your salad. Better yet, toss the pesto with some steamed diced floury potatoes as a side to go with grilled chicken!
"Grilled sourdough bread + basil pesto + beef tomato = moment of: "shut up and let me eat this without interruption!" Share on XJust a second…
From time to time I like to forget I have a blender. Like now, I use a pestle and mortar instead. Coarse sea salt goes a long way in helping you crush the leaves without using excessive muscle!
Ingredients for Basil Pesto Sauce
To toast or not to toast the pine nuts? I don’t find that it makes much of a difference in the end result. So save yourself some time and just skip it. And while we are on that nut issue, and yes I acknowledge that many basil pesto recipes will call for using pine nuts- I have omitted using pine nuts when making pesto and it survived the taste test just fine.
"Who said basil pesto's only 'friend' was bruschetta?… Share on XWash? Yes, should the basil have some grit on it then you have to. However: and this is a big one- you absolutely must wait until all the water on the leaves dry. So lay them on a clean kitchen towel until they are good and dripped :0
Ew… raw garlic: Yes I know, I feel your pain. You can toss this to the curb if you are not a fan. I find that the pesto tastes just as good. Some people just can’t stand the stuff so ….
How to Freeze Basil Pesto
In case you have some leftover basil pesto sauce, I would suggest that you blend the basil with all the other ingredients other than the Parmigiano and pecorino; then either freeze it in ice-cube trays (if you might want to portion and use it for a basil pesto bruschetta. Or put it in a zip-lock bag.
Storage
Layer the basil pesto with a little oil and keep it in an airtight container in the fridge.
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Easy 3 ingredient Basil pesto
(+10 rating, 2 votes)
Loading...Pesto made with fresh aromatic and peppery basil leaves, plus heap after heap of grated nutty parmigiano reggiano, olive oil, pine nuts and salty pecorino!
Ingredients
- 100g Basil leaves
- 57g Parmigiano reggiano
- 20g Pecorino
- 30g Extra virgin olive oil
- A pinch of coarse sea salt
Instructions
Wash the basil leaves and lay them spaced out on a clean kitchen towel. Cover with another kitchen towel and gently press to soak up excess water. Alternatively line a bowl with the kitchen towel and toss the basil letting the water drip down to the towel.
Put the first batch of leaves in the mortar with a pinch of sea salt and begin grinding. When there is more room, add the rest of the basil and grind until they shrink to pieces.
Next, add in the parmigiano in 2 batches and mix well with the crushed basil before you incorporate the pecorino.
Taste as you mix to ensure it doesn't get too salty
Finally drizzle in 30ml of olive oil, the result should be a lumpy but not runny pesto
Store in an airtight container, flatten it with the back end of a spoon and pour some more olive oil ontop to form a layer over the pesto.
Keep in the fridge
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