1 dry cup measure
1 cup liquid measure
1 Tbsp (Table Spoon )
1/2 tsp (Tea Spoon)
1 Collendar (Strainer)
optional - small scale (for weighing basil)
Blender (I tried a Blender and it worked perfectly)
food processor (if using a food processor, becuase of the sharp blades)
Prepare the Following Items:
Wash Basil in sink and drain with Collendar/ Strainer
1) Place in blender (or food processor) in order; garlic cloves, basil, parmesan cheese, 1/2 the olive oil, then pulse
2) Slowly add rest of olive oil while pulsing
3) Keep pulsing until wet sand consistency, should be uniform in size and texture.
4) Taste, add 1/2 tsp of kosher salt if needed, never use table salt as it should never be used for cooking, or consumption in my opinion.
Note: Taste should always be assisted by a until they learn how the item should taste, when it comes to salting foods.
5) Store in refrigerator (will last at least 1 week -can be frozen if making larger batches).
6) Put away food and wash equipment and let dry
7) Mix/ add to favorite foods for fun twists (Great on; pasta, pizza, in sauces, hummus, salad dressing, dips, mayonaise, potatoe salad, gnocchi)
1) Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor.
2) I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out).
(Pesto Gnocchi in Picture below, made by Chef Brian)