A Special Basil Pesto Recipe From Chef Gale Gand (9 Ingredients, 10 Minutes) by Gale Gand
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Got a double batch of pesto made with my daughter Ella’s help. Here's the basil pesto recipe I used from my long-time friend, Hans Koch. Share with your neighbors!
The interesting ingredient I add to my basil pesto recipe? Butter! It adds richness and creaminess to my special basil pesto recipe. Here is your wholesome gluten-free shopping list for this Italian-inspired basil pesto recipe: fresh basil leaves, fresh garlic, olive oil, butter, pine nuts, walnuts, salt, black pepper and either Parmesan cheese or Pecorino Romano cheese.
Basil pesto is not only versatile and tasty, but also healthy and a fresh part of the Mediterranean diet. Check out the health benefits of basil, the health benefits of garlic, the health benefits of olive oil, the health benefits of pine nuts, the health benefits of walnuts and the health benefits of black pepper.
Use this vibrant basil pesto on pasta, chicken, beef, seafood, in dips, stir it into soups or salad dressings, or any recipe calling for pesto.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 10
Ingredients
- 4 cups basil leaves, packed
- 4 cloves garlic, peeled
- 1 cup olive oil (use a good olive oil)
- 1/4 cup melted butter
- 1/2 cup toasted pine nuts (I toast them in a sauté pan)
- 1/2 cup toasted walnuts (same as pine nuts)
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 cups grated Parmesan or Pecorino Romano cheese
Here's how to make it:
- Place all the ingredients in a food processor.
- Puree until well combined, scraping the bowl down a couple times.
-
Portion into small containers and freeze until needed.
Photos courtesy of Chef Gale Gand.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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