Jun 13, 2013

Basil Pesto ( Fresh from my Garden)

Basil Pesto is a Italian base light and flavorful sauce that enriches the Pasta or veggies like Boiled Potatoes and Green Beans. I have tried Basic Pesto Tilapia and Chicken Breast  and they are winner recipes for my non-veg lovers at home. I have never tried store bought Pesto nor tried this with Dry Basil so I can't speak up for the freshness of it when you don't use fresh ingredients in this recipe. I used to always get the Fresh Sweet Basil ( or Italian Basil) from the Sprouts Farmers Market and make this sauce fresh from scratch. Now I am growing the Basil successfully in my garden there is no dearth for fresh Basil in my kitchen, when ever I think of Basil Pesto it can happen in my kitchen at least for this season. Here is the fresh Basil Pesto sauce recipe, Njoy!

Fresh Basil Leaves - 2 cups
Pine Nuts - 1/2 cup
Olive Oil - 1/2 cup
Parmesan Cheese - 1/3 cup
salt - 1 tsp
black pepper - 1/2 tsp
garlic - 5 cloves ( or 1 Tbsp of minced garlic)

Grind the Garlic Cloves, Pine Nuts in the Food Processor until they are roughly chopped. Now keep adding the chopped basil leavees to the food procssor. Add salt and black pepper, keep adding the Olive Oil while the Food Processor is running in between. Add the Parmesan Cheese at the end and process it until it is well combined. Taste and adjust the seasonings and add some more olive oil at the end and grind it well as it becomes a smooth paste. Trasnfer this to a bowl and add to the Cooked Pasta along with veggies or chicken or fish.

Flavors in this sauce are quite addictive..!

This less creamy and rich flavor sauce on pasta is quite addictive, it is perfect dish for your lunch box to awaken your taste buds on your tired afternoon at work.  Since I started making this sauce fresh in my ktichen several Pasta Recipes are witnessed by my family. Now it's your turn to try it on.....Do let me know your experience with this fresh flavorful Basil Pesto.....!

Basil Pesto Pasta Recipe comes next.....!

Keep Visitng, will be back with one more great recipe,
Until then take care



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