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PESTO - Pesto Genovese
Nb persons: 0
Yield: 1 (18-ounce/500 g) jar
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| Pesto Genovese Recipe courtesy David Rocco - Cooking Channel INGREDIENTS | |
| Bunch | fresh basil leaves, washed and dried |
| 2 cloves | garlic, crushed |
| 1/2 cup/125 ml | pine nuts, crushed |
| 1/2 cup/125 ml | freshly grated Parmigiano-Reggiano cheese |
| Salt | |
| 1 cup/250 ml | extra-virgin olive oil |
DIRECTIONS
Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.
© Recipe courtesy David Rocco
Recipe uploaded with Shop'NCook for iPhone.
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