Monday, August 30, 2010

Fresh Basil Pesto

An abundance of Basil...Make Pesto!

This recipe from is one of the easiest and one of my favorites.

2 cups fresh Basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (I use Romano)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts (I use toasted pine nuts from Trader Joes)
3 medium sized garlic cloves, minced - toss in an extra for some more kick
Sea Salt and Ground Black Pepper to taste

Equipment - Food Processor or Powerful Blender (I use my VitaMix)

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 more times.

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 salt and freshly ground black pepper to taste.

Makes 1 Cup.

Serve with pasta, I use Rotini so it can get between the curves. Add some Kalamata olives, roasted chicken and extra parmesan on top. Yum!

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