{"id":16663,"date":"2021-07-21T19:28:29","date_gmt":"2021-07-22T02:28:29","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=16663"},"modified":"2021-07-21T19:32:37","modified_gmt":"2021-07-22T02:32:37","slug":"how-to-make-real-fresh-basil-pesto","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/how-to-make-real-fresh-basil-pesto\/","title":{"rendered":"How to Make Real Fresh Basil Pesto"},"content":{"rendered":"\n

Homemade pesto is much easier than you think and tastes much better than store-bought. Learn How to Make “Real” Fresh Basil Pesto in just 15 minutes with all the tips and tricks to get it right!<\/em><\/p>\n\n\n\n

It is made with a handful of fresh and flavorful ingredients like pine nuts (or walnuts), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil.<\/em><\/p>\n\n\n\n

Pesto can be used in a variety of recipes like mixed with cooked pasta, roasted vegetables, spread on sandwiches<\/a>, serve with artisan bread<\/a>, and more. I will share how to use pesto in different recipes, so don’t forget to check the FAQ section.<\/em><\/p>\n\n\n\n

\"Basil<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

One of my favorite things about summer is the bounty of fresh basil. Fresh basil makes many dishes instantly more flavorful and beautiful.<\/p>\n\n\n\n

This year we have planted basil in our backyard and the plant is doing so well. It is producing so much basil that we can’t use it up fast enough.<\/p>\n\n\n\n

So we always share some with my friends and neighbors.<\/p>\n\n\n\n

And with some basil, I use it in different dishes like this Hariyai Paneer tikka<\/a> and Bread dipping oil<\/a>. But one of my most favorite ways to use it is in making pesto.<\/p>\n\n\n\n

What is Pesto?<\/h2>\n\n\n\n

Originally from Genoa, Italy, pesto traces its name to the Italian word “pestare,” which means “to crush or pound.” In earlier days, pesto was made by pounding the ingredients in a mortar and pestle.<\/p>\n\n\n\n

It’s a classic Italian sauce made of fresh basil, pine nuts, garlic, and grated Parmesan cheese, a drizzle of quality extra virgin olive oil and seasoned simply with salt and black pepper.<\/p>\n\n\n\n

Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts.<\/p>\n\n\n\n

Pesto is one of my absolute favorite, ultra-flavorful sauces.<\/p>\n\n\n\n

Pesto in mortar and pestle<\/h2>\n\n\n\n

I prefer to make it in Mortar and Pestle<\/a> for great texture and taste. Sure you can make it in a food processor or blender and It works very well too.<\/p>\n\n\n\n

But if you want to taste Real pesto, you have to make it in mortar and pestle. It’s a different level.<\/p>\n\n\n\n

I know this method does take considerably more physical effort. But when you taste the made traditional way you’ll forget every pestle-pounding minute. The intensity of the flavors is beyond compare.<\/p>\n\n\n\n

It tastes great in pasta, on grilled vegetables, spaghetti squash, salads, toasted bread, pizza, sandwiches, etc.<\/p>\n\n\n\n

This fresh basil pesto sauce is<\/h2>\n\n\n\n