Oh so fresh and so very green! On top, the flavor of homemade pesto with the freshest ingredients is divine. Pesto ingredients can vary greatly. Off course, the traditional Italian pesto is always made strictly with basil, pine nuts, Parmesan, garlic, and good olive oil. It’s a classic sauce, there’s no contest about it. Then, there are a vast number of other ingredients often found in modern pesto such as walnut, cashew, hazelnut, parsley, spinach, ricotta, nutritional yeast, and so on. Besides, there are pesto recipes that are dairy free, nut free and everything in between. Heck, I even have a pesto recipe with kale and cumin, remember?
The pesto diversity doesn’t stop only at the ingredients but how the sauce is used as well. I use pesto as a dipping sauce, spread on sandwiches, toss it with pasta, use on fish, chicken and the list goes on. My not so traditional yet a fun spin on the basil pesto recipe contains pistachio and no cheese. I use the freshest basil from my tiny herb garden and whip up a batch in minutes in my food processor. It’s extremely easy to make homemade pesto. Pesto darkens its color as it comes into contact with air so make sure to preserve it in an airtight jar or container.
I love cheese on our pesto but since I freeze the sauce for later use, I omit the cheese when making the recipe making it vegetarian as well as vegan friendly. Sometimes I do add cheese later on depending on how I plan to use the pesto. What variations of pesto have you tried and which one is your favorite?
- 2-3 garlic cloves
- ½ cup shelled pistachios
- 3 cups loosely packed basil
- 2 tablespoon lemon juice
- ½ teaspoon salt
- ¼ cup extra-virgin olive oil
- Place garlic and pistachio in food processor; pulse until chopped.
- Add basil, lemon juice and salt. Process until the ingredients are finely chopped.
- Drizzle olive oil gradually through food chute and process until well combined.
- Taste the pesto and add more salt, garlic, nuts as needed per taste, chop and combine well.
You may add ¼ cup Parmigiano Reggiano cheese or 2 tablespoon of nutritional yeast to the pesto if you like.
Pour a little olive oil over the surface, cover and store homemade pesto immediately in small jars in refrigerator for up to a week. Pesto can be frozen for later use for 3-4 months.
রেসিপি: বেসিল পেস্তা পেস্তো
উপকরণ:
২-৩ টি রসুনের কোয়া
১/২ কাপ পেস্তা বাদাম
৩ কাপ বেসিল(তুলশী) পাতা
২ টেবিল চামচ লেবুর রস
১/২ চা চামচ লবণ
১/৪ কাপ জলপাই তেল
প্রস্তত প্রণালি:
১. রসুন এবং পেস্তা বাদাম ফুড প্রসেসরের মধ্যে গুঁড়ো করে নিন।
২. বেসিল, লেবুর রস ও লবণ দিয়ে ফুড প্রসেসর আবার চালিয়ে দিন যেন সব উপকরণ পেস্ট হয়ে যায়।
৩. জলপাই তেল ধীরে ধীরে ফুড প্রসেসর ঢেলে ভালভাবে মিশিয়ে নিন।
৪. স্বাদ অনুপাতে প্রয়োজনে আরো লবণ, রসুন, বা বাদাম যোগ করে পেস্ট করে নিন।
প্রয়োজনিও কিছু টিপস্ এর জন্যে দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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Wow Lail, this is such a nice and tasty pesto…like the pistachio and basil combo…thanks for the recipe!
Hope you are enjoying your week 😀
Thank you, Juliana. I love the basil-pistachio combo as well. Have a fabulous weekend.
I love pistachios, used to get nosebleeds as a child from eating too many as a child 😛
Love the pesto!
Cheers
Choc Chip Uru
I didn’t know too much pistachio causes nose bleed. Thanks for stopping by, Uru.
I love pesto. I prefer when it is made with virgin olive oil. I believe it can taste great even without cheese (I also made it once this way and I liked it a lot!).
Thank you, Daniella.
Beautiful images, especially the basil – just loved it. Pinned !!
Thank you, Simi.
i love making pesto but didnt really care for the nutritional yeast kind.
I hear you, Dixya. This recipe doesn’t have nutritional yeast and tastes fabulous. Thank you.
I never really enjoyed the taste of basil growing up, but as I grow older I have come around to enjoying it. I’ve been looking for a good pesto recipe, as I’ve noticed that my son seems to enjoy it in pasta, and yours looks and sounds fabulous! 🙂
My three year old loves this pesto, so I have a hunch your little prince will like this too, Henna. Give it a try and let me know. Thanks a bunch!
Great ideas! Thanks for sharing!
Glad you like it. Thank you!
Ohh thats so smart to freeze it! I was terribly sick over the weekend, and my mister burned everything – but how great it would have been to toss in some pesto on, anything, really. Thanks, Lail!
Sorry to hear. Hope you are feeling better now. However, I agree, having some pesto on hand can do wonder. Take care.
Such a lovely color and easy recipe. I’ve never tried pesto with pistachios before this is a great idea to add more green color Lail.
It was phenomenal. Hope you are doing great, Amira. Thank you for stopping by.