If you follow the recipes on PrymitywnaKuchnia.pl closely, you’ll know I’ve made pesto at least a few times already. Somehow I’ve never got round to posting a classic recipe for green basil pesto, though. I’ve made rocket pesto and even lamb’s lettuce pesto 🙂
This recipe, though, is the most traditional of the lot. Admittedly I use cashews instead of pine nuts, which I somehow never get round to buying. In my humble opinion the pesto is none the worse for it.
Especially since – and I’m not even going to pretend to be objective here – cashews are my favourite nuts. Give it a try.
At a glance:
Preparation time: 6 minutes
Serves: the real question is how much pasta it’ll cover. Quite a lot.
Calories: no data available 😉
Ingredients for a typical, thoroughly classic basil pesto:
- a small bowlful of freshly picked basil leaves
- a small handful of cashews
- 6 tablespoons of olive oil
- a large clove of garlic
- about 5–6 decagrams of Parmesan
- ground black pepper
- salt
Recipe for an Italian accompaniment to pasta and other dishes:
What if I didn’t write anything and just put up a video? OK, two sentences. I put all the ingredients in the plastic beaker of my blender and blended them thoroughly. If the pesto is too dry, add a little olive oil. Done. Enjoy! And now, over to the video 🙂
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