Recipe Idea: 5 Ingredient Pesto Besto is Besto Pesto
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Hi. Don here. Pesto Besto is a wonderful basil coating for all sorts of pasta. My sister-in-law, Judy, taught me how to make this simple, yet delicious sauce. You can make it in 20 minutes, including picking the basil leaves. Try it on Pesto Pasta Shrimp.
When the fresh basil is abundant in the garden, I make several batches and freeze them to eat all year long. I put it into plastic zipper sandwich bags and freeze it. Or, freeze it in ice cube trays and then save the cubes in a freezer bag to pull out a cube or two when you need some Pesto Besto.
When you basil almost done for the season, be sure to pick off all the leaves and make pesto. You can use them if they are a little wilted and beginning to brown. It won’t matter. They still have plenty of flavor and by mixing them with the greener leaves, the Pesto Besto will still be bright green and scrumptious. So don’t waste them! (You can also save them to dry if they have started to brown. Just pick them out and lay them in a single layer until air dried.)
This recipe can be easily halved or doubled. The basic recipe is enough for more than a pound of pasta, serving 10-12. A double recipe easily fits in our four-cup food processor. A food processor or a good blender is a necessary tool to make Pesto Besto.
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The only special tool you need is a food processor or blender, but you will also need measuring cups, a knife and a hard cheese grater, similar to those shown below.
Read on for Recipe and Nutrition…
- 2 cups fresh basil leaves packed firm
- 1 or 2 cloves of garlic
- 1/4 cup walnuts
- 1 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
- In a food processor grind the basil, garlic and walnuts.
- Slowly add the olive oil until the pesto is smooth but not runny.
- Add the cheese and whirl until combined.
- To serve, toss cooked pasta with the Pesto Besto until it’s coated to your liking. We use about 1tablespoon of Pesto Besto per person.