Pesto

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Homemade Basil Pesto | The Mediterranean Dish | One trick, or maybe two, make all the difference in this tasty and bright homeamde basil pesto! Check it out y'all. RECIPE:... | By The Mediterranean Dish | - Basil pesto is super easy to make at home. It takes just a handful of ingredients and makes the perfect sauce for your veggies, chicken, meats, or even seafood. I have a couple of tips for you for how to make basil pesto and how to store it for later use. I'm Suzy with the mediterraneandish.com Let's make basil pesto. (light music) All right, obviously, the star ingredient here is basil. I have two cupfuls of basil right here, and then of course I have my pine nuts or you can use walnut, and I have some Parmesan cheese and one garlic clove. Now my biggest tip for you, you guys, is to blanch the basil first thing, and I'm gonna tell you exactly why. So let's head over to the stove. I've got some boiling water going. So when I blanch my basil, I only want it in the boiling water for about 10 seconds or so, and then I've already prepared an ice bath for it. I'm going to transfer my basil right here so that it will maintain its bright green color. The problem with a lot of basil pesto out there is that it turns that weird green real dark and not appetizing. When you do this trick, it will keep it nice and bright, so that's why I do that. So we're gonna just carefully lower the basil in the boiling water until it wilts, so that won't take very long at all. All right, and then pick up the leaves like so, and quickly shock them with our ice bath right here. All right, so we wanna wring out all the liquid, so we're gonna fish out all the basil leaves here, put them on some paper towels right here. See the gorgeous color? And it will stay this way, you guys, even as you store it. And you wanna stick around 'cause I'm gonna show you after we make it, how I store it so that it keeps well for a good couple of weeks. All right, so I've got all my basil leaves right here on my paper towels. I'm gonna take it to the sink and wring out all the water. So here we go. So we're just gonna squeeze as hard as possible to wring out all the water. And there's plenty of it in here, you don't want that in your basil pesto. So just make sure that you do it with enough force that all the water is out. And of course, this is all two cups of basil is reduced, but don't you worry, guys, you will have enough for your basil pesto right here. Now that our basil is fully ready, we are ready to hit the food processor and mix up our basil pesto. Obviously, traditionally, people use a mortar and pestle, but this is a quick and easy way and it produces a beautiful basil pesto. I am using pine nuts. If you don't have pine nuts, you can work with walnuts as well. Lightly toasted pine nuts will add great flavor here. Toasting is optional, but I just like it a little bit more depth to my basil pesto. And then of course, half a cup of quality extra virgin olive oil. I am using this Greek extra virgin olive oil that you can find on the mediterraneandish.com. Just hit the Shop tab when you get there. So let's get this party started. We're gonna do one garlic clove right here. If you like your pesto garlicky, you can add more. We're gonna do our basil and then we're gonna do the pine nuts. And here is your second tip of the day: Juice of half a lemon. This adds great flavor, makes it nice and bright, and the citrus will help the basil maintain its beautiful color. You're gonna wanna remove the top because you're going to be drizzling the extra virgin olive oil from this top part very slowly as you run the food processor with these four ingredients. So, on. (blender whirring) Let's check to see what's going on. You're wondering why I haven't added the Parmesan cheese, I actually mix the Parmesan right in my bowl, so that's your third tip of the day. I really believe that it maintains a better texture that way. Parmesan cheese are ready grated obviously, and then we'll give this a mix. If at this point you're feeling like it needs a little bit more juice, an extra drizzle of extra virgin olive oil, which is exactly what I wanna do right here. I can control my texture. I can control how runny or how thick I like my pesto, and that's why I like to mix it right here in the bowl. Just a tiny pinch of salt since the Parmesan is nice and bold. How gorgeous does this look? You guys, and look at the beautiful green color. It will stay this way because of the blanching and the lemon juice that we used earlier. Now I'm about to drizzle some of this on my tomato salad for lunch, but one of my favorite ways to use it is with chicken. So be sure to check out a couple of my chicken recipes using this very basil pesto. And now for my tip. To store it and it will stay for a good couple of weeks, simply put the rest of the pesto in a Mason jar and add a drizzle of extra virgin olive oil just to seal it, and that is it. Grab the recipe on the mediterraneandish.com. I'll see you later. Ciao.

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