Thursday, 26 June 2014 23:52

Chef Brian's simple pesto recipe

Basil-Pesto.jpg

 

 

My simple pesto recipe

(I made this pesto recipe for several restaurants and they loved it and still use it to this day)

Recipe difficulty best for ages: d1_sm1.jpg d2 sm1 d3 sm1 d4 sm1

Recipe safety best for ages: d1_sm1.jpg d2 sm1 d3 sm1 d4 sm1

 

Shopping List:

3 cups packed     Fresh Basil, leaf and stems (8 ounces by weight ) approximately 3 cups packed

15 ounces          Extra virgin olive oil

2.5 cups            Parmesan cheese, fresh grated (not processed)

3 each              Garlic cloves 

1/2 tsp             Kosher salt or Sea salt (Do not use table salt/ Iodzed salt for cooking or for consumption)

Note: 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. 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).

Published in Frank's Fundamentals