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- Dish type
- Side dish
This recipe is something that you can make quickly and easily using a blender. Once I start making this, the orders from friends and family keep coming in.
312 people made this
- 125g chopped fresh basil
- 225ml extra virgin olive oil
- 70g pine nuts
- 25g Brazil nuts
- 65g grated Parmesan cheese
- 2 tablespoons minced garlic
- 1/2 teaspoon chilli powder
MethodPrep:15min ›Ready in:15min
- Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chilli powder and remaining oil. Continue to blend until smooth.
Reviews & ratingsAverage global rating:(324)
Reviews in English (220)
I love this! This is now my favorite pesto recipe to put up for the year. To keep pesto; freeze in an ice cube tray, then pop out and store in a ziplock bag in the freezer. Each ice cube is about an 1/4 cup. This is fantastic for my grilled pesto chicken.-31 Aug 2006
by SYNEVA B
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical this site fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file.-14 Oct 2007
Ditch the chilli power, it just takes away from the flavor.Toast your pine nuts first, then chop them all in your food processer a bit, but not too much as you want texture.I somtimes use walnuts instead of pine nuts, also never use brazil nuts. Can't tell the difference. Most any type of hard oily nut will work.-06 Jul 2006