Basil Pesto

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Not all of us love this sauce especially basil. This plant has a very powder fragrant. Just a few Asian dishes called for this herb. Many Vietnamese or Thai dishes use with this herb. Well, this sauce is strong and it is mainly used in Western cuisine. Recently, I needed this sauce to make Caprese, an Italian sandwich. I will have the recipe for this sandwich in the later date.



Makes: About 1 or little more cups


1½ cups fresh basil leaf

4 cloves garlic, peeled and coarsely chopped

½ cup grated Parmesan cheese or Parmigiano-Reggiano cheese

1/3 cup pine nuts/walnut, roughly chopped

1/3 cup Extra-Virgin olive oil (I preferred Californian)

1/3 teaspoon salt

Juice of 1 small lemon



In a food processor or blender, add the basil leaves, coarsely chopped garlic, chopped pine nuts or walnuts and pulse about 3-4 times until coarsely ground. Add the Parmesan cheese/Parmigiano-Reggiano cheese, salt and lemon juice and process until well combined. Clean up the sides of the bowl. Then pour the olive oil gradually through the feeder while the machine still running and mix fully until the sauce is well combined. Remove and store in a well sealed container.


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