{"id":601,"date":"2019-02-03T07:14:01","date_gmt":"2019-02-03T07:14:01","guid":{"rendered":"http:\/\/stylesinthekitchen.com\/?p=601"},"modified":"2020-01-05T02:56:48","modified_gmt":"2020-01-05T02:56:48","slug":"basil-pesto","status":"publish","type":"post","link":"https:\/\/stylesinthekitchen.com\/index.php\/2019\/02\/03\/basil-pesto\/","title":{"rendered":"Basil Pesto"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4172-768x1024.jpg\" alt=\"\" class=\"wp-image-602\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4172-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4172-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Now, I had to called this recipe basil pesto because even though pesto is traditionally made with basil people make it with anything now and call it pesto.  I have used a mortar and pestle to make it as it produces a creamier more traditional result but if you don&#8217;t have a mortar and pestle or have simply already been to the gym today feel free to use a food processor.  Although, tossed through pasta seems the only use for pesto it is also great stirred into soups, risottos or served with fish or chicken.  This recipe makes about 1 cup.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>125gm bunch of basil, washed and picked<\/li><li>1 large garlic clove<\/li><li>sea salt<\/li><li>2 tbsp pine nuts<\/li><li>80ml extra virgin olive oil<\/li><li>2 tbsp freshly grated parmesan<\/li><li>freshly group pepper<\/li><li><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4141-768x1024.jpg\" alt=\"\" class=\"wp-image-603\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4141-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4141-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Put the garlic and some sea salt in a mortar and pound.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4144-1024x768.jpg\" alt=\"\" class=\"wp-image-604\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4144-1024x768.jpg 1024w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4144-300x225.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4144-768x576.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Add the pine nuts and pound again.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4147-768x1024.jpg\" alt=\"\" class=\"wp-image-605\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4147-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4147-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Add the basil leaves and pound again, you will need to add the basil in batches as the leaves begin to break down.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4148-768x1024.jpg\" alt=\"\" class=\"wp-image-606\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4148-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4148-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The basil will begin to break down and become creamy.  You don&#8217;t need to totally puree the mixture.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4149-768x1024.jpg\" alt=\"\" class=\"wp-image-607\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4149-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4149-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"> Add the olive oil and parmesan and stir to combine.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4151-1024x768.jpg\" alt=\"\" class=\"wp-image-608\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4151-1024x768.jpg 1024w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4151-300x225.jpg 300w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4151-768x576.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Check the seasoning, adding salt and pepper to taste.  Use straight away or store in a jar with a good layer of olive oil over the top.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4155-768x1024.jpg\" alt=\"\" class=\"wp-image-609\" srcset=\"https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4155-768x1024.jpg 768w, https:\/\/stylesinthekitchen.com\/wp-content\/uploads\/2019\/01\/IMG_4155-225x300.jpg 225w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pesto made this way is nothing like you can buy in the stores&#8230;&#8230;. Enjoy. Sheryl x<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now, I had to called this recipe basil pesto because even though pesto is traditionally made with basil people make it with anything now and call it pesto. I have used a mortar and pestle to make it as it produces a creamier more traditional result but if you don&#8217;t have a mortar and pestle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":608,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,6,2],"tags":[],"class_list":["post-601","post","type-post","status-publish","format-standard","has-post-thumbnail","category-delicious-dinners","category-family-friendly-feasts","category-recipes","czr-hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Basil Pesto - Styles in the Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stylesinthekitchen.com\/index.php\/2019\/02\/03\/basil-pesto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Basil Pesto - Styles in the Kitchen\" \/>\n<meta property=\"og:description\" content=\"Now, I had to called this recipe basil pesto because even though pesto is traditionally made with basil people make it with anything now and call it pesto. 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