Pesto, Pre-Pasta

I consider Pesto to be one of God's greatest gifts to mankind.  What more could a food need than basil, pine nuts, garlic, olive oil, parmesan cheese?  I grow basil year-round, just for the purpose of making pesto whenever I feel like it.  I must have been Italian in another life.  Truly one of the world's most perfect foods, and so easy to make!

Tools needed: 
food processor
20 minutes
2 cloves garlic (Or more. Or less. Depends on how you feel about fresh garlic in your food.)
1 cup solidly packed fresh basil leaves
1/8 cup extra-virgin olive oil
1/8 cup pine nuts
1/3 cup shredded Parmigiano Regiano
1/4 tsp. coarse salt
freshly ground pepper

1. Place all the ingredients in the food processor, except the cheese.  Blend to a smooth puree, but don't overblend.

2. Transfer to a bowl and beat the cheese in.

3. Cover and refrigerate until mixing into pasta or serving, no longer than a week.  Can also be frozen in a freezer bag until use.

This recipe makes enough to cover 1/2 lb. (dry) pasta, or two servings.



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