Best Recipe Homemade Pesto Delicious Simple

Home making ultimate Homemade Pesto easy, yummy, practical.

10 ingredients, 9 steps, cooking Homemade Pesto

Good Evening every body, now you can present recipe Homemade Pesto with 10 ingredients and 9 steps. Below this is how to make it, please read carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Homemade Pesto.

Ingredients all Homemade Pesto

1. Prepare 2 cup : Fresh Basil Leaves.
2. Prepare 1 1/2 cup : Extra Virgin Olive Oil.
3. Prepare 1 1/4 cup : Grated Asiago Cheese.
4. You need 1 cup : Pine Nuts.
5. It’s 3 small : Lemons.
6. You need 1 tbsp : Minced Garlic.
7. You need 1 tbsp : White Balsamic Vinegar.
8. It’s 1/2 tsp : Kosher Salt.
9. Prepare 1/2 tsp : Ground Black Pepper.
10. It’s 1 dash : White Pepper.

If all raw materials Homemade Pesto it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Homemade Pesto

1. In a dry non stick skillet, toast the pine nuts over medium-low heat until they are golden brown and give off a fragrant nutty smell.

Note: Pine nuts can be expensive, the most economical source for them has been Sam's Club.

1. Using a micro planar, remove the zest (just the yellow surface) from all 3 lemons and then juice all 3 lemons. Strain the juice to remove seeds and pulp.
   
2. Add basil (firmly pack the basil into the measuring cup when portioning), pine nuts, garlic, juice (strained) and zest of the lemons, balsamic vinegar, salt, pepper, and white pepper to a food processor.

Note: Minced garlic in a jar from your local grocery store works great and saves time. Using jarred garlic is preferred as it has less bite than fresh garlic.

1. Process the ingredients until a paste is formed.

Note: You may have to scrape the sides of the container occasionally to get an even paste like mixture.

1. Using a micro planar, grate the Asiago cheese and add to the food processor.

Note: Parmesan or Romano cheese work just as well as Asiago. The slightly higher moisture content of Asiago makes for a creamier end product with a smoother flavor.

1. Process the ingredients until a paste is formed.

Note: You may have to scrape the sides of the container occasionally to get an even paste like mixture.

1. While food processor is running, add the olive oil.

Note: you can add more or less olive oil as necessary to reach your desired consistency for the pesto.

1. Serve and enjoy. This can be used on pasta, sandwiches, salads, or anything else you want.
   
2. This recipe makes a large amount of pesto. Pesto can be frozen for later use. A ziplock bag or a nice cube tray work well for this.
   
3. Finish and Enjoy.

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