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Basil Pesto

Basil Pesto Recipe

Check Out: Pesto Pizza Recipe

A while ago, I made some macademia pesto. Traditionally, pesto is made with pine nuts and fresh basil leaves but back then, I had an abundance of good quality macadamia nuts after a holiday in Australia. So this time round, I decided to post a “proper” recipe for pesto using pine nuts. This is really simple to make and handy to have around. My current favourite use of pesto is to toss it with some angel hair pasta for an almost-instant, yet gourmet meal. Besides pasta, you can use it as a sauce over grilled meats, as a dip for nachos or a spread for baguette. The possibilities are limitless.

35 comments on “Basil Pesto”

  1. Nachos dip, will be great!

  2. My daughters and I love pesto. Yours is a timely reminder to me to replenish my supply.

  3. Can also serve over grilled or pan-fried fish fillets as the sauce/dressing.

  4. You made your pesto the original way with mortar and pestle! Beautiful picture too

    • I didn’t use the mortar and pestle all the way. I used a blender to grind all the dry ingredients first, then transfer to a mortar and pestle while I pound with one hand while adding the olive oil with the other hand.

  5. Haven’t try this before, must try it one day. Thanks for sharing.

  6. Agree, this is simply versatile. That is why I try to grow a small pot of basil beside my window.

    • I used to grow basil solely for making pesto! But sadly, I barely have enough harvest to make anything with it … and shortly later my plant died T_T

  7. Love the pesto..goes so well with pasta too.

  8. I don’t like basil. Too bad. :(

  9. Hmm… I think a mistake I make is not toasting the pine nuts. that should make quite a difference, no? i’ve been making my own pesto forever (back since I thought it was outrageous to spend S$8 on a jar from the supermarket) and i’m completely biased cause I like to go OTT on the garlic =) must be hard going at it with a mortar and pestle! wonder if the taste is also different that way?

    • Hi Judy, I don’t think it’s a mistake, but I personally find that toasting the nuts really make a difference, the flavour is richer and deeper. Try it out next time ;) Oh for the mortar and pestle, I only used it at the end when I was adding the olive oil.

  10. While I did enjoy your macadamia pesto – I love the traditional pesto made with pine nuts… such a versatile recipe.

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