This pesto is only pesto I make! It’s an adaptation from the Italian food goddess herself, Marcella Hazan (if you know, you know😉).
🌿 Basil Pesto:
1 1/2 cups fresh basil, packed
3 garlic cloves, smashed
1/8 teaspoon salt
1/4 cup pine nut oil (see directions)
2 tablespoons unsalted butter, room temp
1/2 cup parmesan cheese
1/4 red chili flakes (optional)
🌿 Directions:
1. Make the pine nut oil. Heat together 1/4 cup olive oil and 2 tablespoons of pine nuts over low heat until the pine nuts turn golden brown. Set aside and let it cool.
2. In a food processor, combine the basil, garlic, salt, and pine nut oil until smooth.
3. Add butter and process until smooth.
4. Transfer to a bowl, add the parmesan cheese and chili flakes (if desired), and mix well.
5. Add a few tablespoons of the pesto to cooked pasta with some pasta water, combine well until desired consistency.
6. Serve immediately with more parmesan on top. Enjoy!☺️
Hanna, xx.
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