Wednesday, August 24, 2011

Pesto

2 c. fresh basil
1/3 c. pine nuts
3 cloves garlic
1/2 c. extra-virgin olive oil
1/2 c. Parmesan, shredded
Salt and pepper to taste

Put basil and pine nuts in the food processor and pulse. If your pine nuts are not previously chopped, then add those first to the processor and pulse a few times before adding the basil. Add the garlic and pulse again. Slowly add the oil in a constant stream while the food processor is on. Scrape the sides down. Add the Parmesan, and pulse a few more times. Add salt and pepper to taste, then pulse until blended in. Makes about a cup.

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