Basil is such a fragrant herb that it gives every dish it is added to, a beautiful aroma and freshness. This pesto sauce is nothing but herby deliciousness. I have been meaning to try making my own pesto sauce for ages and have been putting it away for no solid reason, that I can think of! But am so glad that I finally made myself go for it and make this yummy sauce at home a couple of days back.
It is super simple and quick to put together with the simplest of ingredients. If you get your hands on fresh basil leaves, the rest of the ingredients would probably be right in your pantry.
You can use up this sauce right away, after you prepare it or can freeze and store it for up to 3 months! Well, I love such stuff which make cooking on hurried days a breeze.
I made a batch and intended to make pasta a few days later. I in fact transferred the freshly made pesto into an airtight container and shoved it away into the freezer only to take it out a few hours later to make Pesto Pasta!! Teehee... couldn't wait too long to make my much awaited pasta with this delicious sauce, could I!? :P
Go ahead and do yourselves a favour. Make this scrumptious pesto and treat yourselves to some pasta or slather it on toast and enjoy its herby, creamy goodness! :)
Basil Leaves - 2 cups
Olive Oil - 2/3rd cup
Almonds - 1/4 cup
Cheese - 1/2 cup
Garlic - 2 pods
Pepper Powder - to taste
Salt - to taste
- Coarsely blend together the basil leaves, almonds, garlic and half cup of olive oil.
- Season with salt and pepper. Blend some more.
- Transfer into a bowl.
- If using or serving immediately: mix in the cheese and the remaining olive oil and into the pesto sauce until well mixed. Serve.
- If storing for later: transfer into an air tight container and pour the remaining olive oil over the sauce. Store in the freezer. When required, take out the sauce and allow it to come to room temperature. Mix in the cheese just before serving.
Can be used to make Pesto Pasta or as a topping for toasted bread too. Pesto stored in a freezer, holds well for up to 3 months. Enjoy! :)