Sigona's in Motion: Basil and Pine Nut Pesto by John Sigona

Sigona’s in Motion: Basil & Pine Nut Pesto by John Sigona

Here’s John Sigona to show you how to easily make and use fresh basil & pine nut pesto:

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Or click here to view on Sigona’s YouTube channel.

Basil & Pine Nut Pesto

Pesto can be used in a number of ways. View the video above for some simple ideas by John Sigona.

Add the following together in a blender or food processor:

  • Medium Bunch Fresh Basil—rinse in cold water, pat dry with a paper towel
  • (4oz.) Raw Pine Nuts, Shelled
  • One-Half Cup Fresh Peeled Garlic
  • 2.5 Cups Sigona’s Fresh Press Extra Virgin Olive Oil

Blend all ingredients together until smooth — Ok if slightly chunky.

Your Fresh Pesto may be used immediately or stored in the refrigerator for (2) days—You can fresh freeze it for up to (2) months in small serving size containers that are capped air-tight— to use fresh frozen, remove from freezer and place in refrigerator until thawed out.

Grate Parmigiano-Reggiano cheese on top of any dish using fresh pesto prior to serving, such as Pasta Con Pesto. Simply mix cooked and drained pasta with fresh pesto and then top with cheese prior to serving.

Grate Parmigiano-Reggiano cheese on top of any dish using fresh pesto prior to serving, such as Pasta Con Pesto. Simply mix cooked and drained pasta with fresh pesto and then top with cheese prior to serving.

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