The first video I ever made while on camera was” How to Make Pesto.” It’s really funny for me to watch it, because I was so shy and quiet with little to no personality, and no I will not provide a link to watch it! With that being said it’s been about 3 years since I made that video and I think after a little more experience it’s time to revisit it! Pesto traditionally is made with fresh basil, lemon juice, garlic, olive oil, pine nuts, parmesan cheese, salt and pepper. It’s actually really easy to make, and it packs a serious punch in the flavor department. If for some reason you are allergic to nuts, simply don’t use them and change the name from pesto to pistou. Here’s the thing though, why be traditional?! Why not use cilantro or sun-dried tomatoes or maybe even perhaps make an almond pesto. The beauty of exchanging basil with another ingredient vastly increases your ability to pair it up with more foods and allows you to be a bit more creative. How great would a grilled NY strip be with a roasted mushroom pesto?! Yeah, my mouth is watering too!! Well first you have to figure out how to make it, but don’t fret because the recipe is below 🙂 HAPPY PESTO MAKING!! If you have any food related questions connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi.
- 2 cups of fresh basil
- 1/3 cup of toasted pine nuts
- 3 cloves of fresh garlic
- juice of 1 fresh lemon
- 1/2 cup of olive oil
- 1/3 cup of grated Parmesan cheese
- Kosher salt and fresh cracked pepper to taste
- Add the fresh basil to a robot coupe or food processor with the toasted pine nuts and using the pulse button process until basil and pine nuts are cut up.
- Next, add in garlic and lemon juice and pulse.
- Slowly add in the olive oil while the robot coupe is on and until the pesto has emulsified.
- Finish with parmesean cheese, salt and pepper and continue to pulse.