How to Make FRESH BASIL PESTO Like an Italian

By Vincenzo's Plate · 10 min

Ingredients

Instructions

1. Rinse the basil leaves in a bowl of water to remove any insects, then lay each leaf on a paper towel to dry.
2. Press a paper towel gently on top of the leaves to absorb the excess water.
3. Blend 3-4 tablespoons of EVOO with the garlic until smooth and creamy.
4. Add the pine nuts and blend until completely incorporated.
5. Add the basil leaves, Parmigiano, a pinch of sea salt and 2 more tablespoons of EVOO. Blend for 30 seconds.
6. Scrape any cheese from the sides back into the pesto and stir it through with a tablespoon.
7. Taste with a small spoon for salt and flavour. If it is too salty, add a little extra basil and EVOO and pulse until the taste is right.
8. Spoon the pesto into a tightly sealed jar and keep it in the fridge.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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