If you’re a fan of fresh and aromatic flavors, you’re going to love this Super Creamy Homemade Pesto Sauce recipe! Pesto traces its roots back to the charming city of Genoa in Italy, where the traditional recipe combined generous portions of extra virgin olive oil, fresh basil, pine nuts, Pecorino and Parmesan cheeses, salt, and garlic. But like all great recipes, it has evolved to please every palate. In this version, we’ve added a special twist that will make your pesto even more irresistible.
Ingredients:
- ¼ to 1/3 cup of nuts (or cashews, almonds, pine nuts, or any other nut of your choice)
- 2 large garlic cloves
- 2 cups of fresh basil
- ½ teaspoon of salt
- Black pepper to taste
- 2 tablespoons of lemon juice (I used Sicilian lemon)
- 2 tablespoons of ice-cold water (optional)
- 1/3 to 1 cup of olive oil (preferably extra virgin)
- ¼ cup of grated Parmesan cheese
Instructions:
- Prepare the ingredients: In a food processor, first grind the garlic cloves and nuts until you achieve a coarse mixture.
- Add other ingredients: Then, add the Parmesan cheese, fresh basil leaves, lemon juice, salt, black pepper, and olive oil. Process until smooth and creamy.
- Adjust texture: Check the consistency of the pesto. If it’s too thick, add more olive oil to reach the desired texture. For an even lighter sauce, add the 2 tablespoons of cold water, which also makes the sauce smoother.
- Using a blender (if needed): If you’re using a blender, start by adding the olive oil and liquid ingredients (lemon juice and water) first. Then, gradually add the other ingredients, finishing with the basil to ensure the sauce reaches the right consistency.
| Tips: • Storage: Store the pesto in a well-sealed container in the refrigerator for up to a week. You can also freeze it in ice cube trays and defrost only the amount needed for each use. • Customize: Experiment with different nuts or adjust the amount of garlic and lemon to make the pesto your own. |
Enjoy!
From my kitchen to yours,
Ana Raquel.
Sweetest Hobby 
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