Hamdi Saidani This delicious pesto recipe by Joanna Gaines is quick, simple, and perfect for any meal. Bursting with fresh basil and creamy Parmesan, it’s a versatile sauce that pairs beautifully with pasta, bread, or even roasted vegetables. Made with pantry staples like walnuts and olive oil, this homemade pesto is a must-try for easy, flavorful cooking!
Recipe Ingredients:
- 3 cups fresh basil leaves
- 1 ½ cups chopped walnuts
- 4 cloves garlic, peeled
- ¼ cup grated Parmesan cheese
- 1 cup olive oil
- salt and pepper to taste
How To Make Pesto Recipe?
- Gather the ingredients. Gather all the listed ingredients before starting.
- Blend the base. In a food processor, combine the basil leaves, walnuts, garlic, and Parmesan cheese. Blend until everything is finely chopped.
- Add the olive oil. With the food processor running, slowly drizzle in the olive oil to create a smooth mixture.
- Season to taste. Add salt and pepper to taste, blending briefly to mix it in.
- Serve and enjoy. Use your fresh pesto as a sauce for pasta, a spread for bread, or a topping for your favorite dish.
Recipe Tips:
- Use fresh basil for the best flavor. Fresh, vibrant leaves make all the difference—avoid wilted or discolored basil for a perfect pesto.
- Toast the walnuts for extra flavor. Lightly toast the walnuts in a dry pan to enhance their nutty taste before blending.
- Add olive oil slowly while blending. Pouring it in gradually ensures a smooth and creamy texture without separating.
- Grate Parmesan freshly. Freshly grated Parmesan melts better and gives a richer flavor compared to pre-grated options.
- Taste and adjust seasoning. Before serving, taste the pesto and tweak the salt, pepper, or cheese to balance the flavors perfectly.
How To Store Leftovers?
- Refrigerate: First, let the leftover pesto cool to room temperature. Transfer it to an airtight container and refrigerate for up to 5 days.
- Freeze: Pour the pesto into an ice cube tray for easy portions, then freeze for up to 3 months. To use, thaw the cubes in the fridge overnight or at room temperature before serving.
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Joanna Gaines Pesto Recipe
Description
This delicious pesto recipe by Joanna Gaines is quick, simple, and perfect for any meal. Bursting with fresh basil and creamy Parmesan, it’s a versatile sauce that pairs beautifully with pasta, bread, or even roasted vegetables. Made with pantry staples like walnuts and olive oil, this homemade pesto is a must-try for easy, flavorful cooking!
Ingredients
Instructions
- Gather the ingredients. Gather all the listed ingredients before starting.
- Blend the base. In a food processor, combine the basil leaves, walnuts, garlic, and Parmesan cheese. Blend until everything is finely chopped.
- Add the olive oil. With the food processor running, slowly drizzle in the olive oil to create a smooth mixture.
- Season to taste. Add salt and pepper to taste, blending briefly to mix it in.
- Serve and enjoy. Use your fresh pesto as a sauce for pasta, a spread for bread, or a topping for your favorite dish.
Notes
- Use fresh basil for the best flavor. Fresh, vibrant leaves make all the difference—avoid wilted or discolored basil for a perfect pesto.
- Toast the walnuts for extra flavor. Lightly toast the walnuts in a dry pan to enhance their nutty taste before blending.
- Add olive oil slowly while blending. Pouring it in gradually ensures a smooth and creamy texture without separating.
- Grate Parmesan freshly. Freshly grated Parmesan melts better and gives a richer flavor compared to pre-grated options.
- Taste and adjust seasoning. Before serving, taste the pesto and tweak the salt, pepper, or cheese to balance the flavors perfectly.
Joanna Gaines Pesto Recipe
