Gordon Ramsay Basil Pesto Recipe

This delicious and easy basil pesto is a quick, creamy sauce perfect for any pasta dish, sandwich, or even as a dip. With simple ingredients like fresh basil, pine nuts, and parmesan, you can whip up this flavorful treat in no time. Enjoy a burst of fresh flavors with this versatile and nutritious pesto!

Ingredients Needed:

• ½ cup pine nuts
• 2 garlic cloves, peeled
• ½ cup extra-virgin olive oil
• 2 cups fresh basil leaves (from about 2 bunches)
• Salt
• ¼ cup grated parmesan cheese, finely grated

How To Make Basil Pesto Recipe?

1. Blend the Pine Nuts: In a food processor or blender, pulse 70g of pine nuts until a smooth paste forms.
2. Add Garlic: Add 2 peeled garlic cloves and blend until the mixture is smooth and fully incorporated.
3. Incorporate Basil: Add 50g of fresh basil leaves and a pinch of salt. Pulse a few times until the basil breaks down and a bright green paste forms.
4. Stir in Cheese and Oil: Transfer the mixture to a bowl and stir in 25g of grated parmesan cheese and 120ml of extra-virgin olive oil until combined.
5. Season to Taste: Add salt to taste, and adjust seasoning if necessary.

Recipe Tips:

• Use Fresh Basil: Fresh basil is key to achieving a bright green color and fresh flavor in pesto. Avoid using wilted or dry basil leaves.
• Toast Pine Nuts: Lightly toasting the pine nuts brings out their flavor and adds extra depth to the pesto. Just toast them for a few minutes in a dry pan.
• Use High-Quality Olive Oil: For the best taste, add olive oil. It will give the pesto a rich, smooth texture and a bold flavor.
• Blend in Small Batches: If your food processor or blender isn’t big enough, blend the ingredients in smaller batches to ensure a smoother texture.
• Add Salt Gradually: Add salt slowly, tasting as you go. It’s easier to add more than to fix an overly salty pesto.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pesto cool to room temperature, then store it in an airtight container in the fridge for up to 1 week. Cover the top with a little olive oil to prevent browning.
• Freeze: Freeze pesto in an airtight container or ice cube tray for up to 3 months.
• Reheat: Reheat pesto on low heat in a pan with extra olive oil. Stir gently to keep the texture smooth.

Nutrition Facts:

• Calories: 92 kcal
• Total Fat: 9.5g
• Saturated Fat: 1.53g
• Cholesterol: 2.56mg
• Sodium: 158mg
• Potassium: 31.8mg
• Total Carbohydrate: 0.9g
• Dietary Fiber: 0.2g
• Sugars: 0.11g
• Protein: 1.4g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Couscous Salad Recipe
• Gordon Ramsay Lentil Soup Recipe
• Gordon Ramsay Chicken Stew Recipe