Pulse food processor to chop nuts
Add basil and garlic and pulse again
Add Parmesan and stream in the olive oil
finished pesto...yum!
Recipe:
Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Freshly ground black pepper to taste
- Special equipment needed: A food processor
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, on sandwiches, over toasted baguette slices or make a pesto pizza!
*I like to freeze the sauce in small-one meal portion-zip top bags, or you could freeze it in ice cube trays for easy 1-ounce measuring.
*I like to freeze the sauce in small-one meal portion-zip top bags, or you could freeze it in ice cube trays for easy 1-ounce measuring.
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