Sunday, 12 June 2016

Basil Pesto




2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (I used Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts (I used pine nuts)
3 medium sized garlic cloves, minced
salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts, pulse them a few times first before adding the basil). Add the garlic, pulse a few times more.

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 pepper to taste.

Makes 1 cup

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

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