All Season Basil Pesto

Nutrition values are AI-estimated based on ingredients.

• Generous amount fresh basil leaves
• 1/4 to 1/3 cup pine nuts
• 2 to 3 cloves minced garlic
• 1/2 teaspoon black peppercorns
• 1/4 to 1/2 cup grated parmesan cheese
• 1/2 to 3/4 cup olive oil
• 1 tablespoon lemon juice
• Ice-cold water
• Sliced red tomatoes
• Grilled paneer or halloumi-like cheese
• Toasted bread

1. 1Harvest a generous amount of fresh basil leaves.
2. 2Plunge the basil leaves into a bowl of ice-cold water.
3. 3Gently squeeze the basil leaves to remove excess water.
4. 4Spread the basil leaves on a striped kitchen towel and pat them dry.
5. 5Lightly toast 1/4 to 1/3 cup pine nuts in a non-stick pan until slightly golden.
6. 6Add the dried basil leaves, 2 to 3 cloves minced garlic, about 1/2 teaspoon black peppercorns, and 1/4 to 1/2 cup grated cheese to a small food processor.
7. 7Pour about 1/2 to 3/4 cup olive oil over the ingredients in the food processor.
8. 8Blend the mixture using an immersion blender until it reaches a coarse, flowy consistency.
9. 9Squeeze about 1 tablespoon lemon juice into the pesto and stir it in.
10. 10Transfer the prepared pesto into a small, clear glass jar and seal it with a gold lid.
11. 11Serve the pesto on a slice of toasted bread topped with layers of sliced red tomatoes and grilled paneer or halloumi-like cheese.

These instructions are our analysis of the original video. Watch on YouTube →