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Basil pesto
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Yield: 1 cup
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| 2 cups | packed fresh basil leaves |
| 1/4 cup | toasted pine nuts |
| 1 | garlic clove |
| 1/2 tsp | salt, plus more to taste |
| 1/4 tsp | freshly ground black pepper and more to taste |
| 2/3 cup | extra Virginia olive oil |
| 1/2 cup | freshly grated Parmesan cheese |
How to toast pine nuts:
Bake them on a cookie sheet at 400 degrees for 5- 10 minutes stirring occasionally. Be sure to keep your eye on them so they do not burn!
In a blender, pulse the basil, garlic, 1/2 tsp salt and 1/4 tsp pepper until finely chopped. With blender still still running, gradually add oil. Transfer to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to
The secret to making a pesto is to get the sauce to the right consistency fresh from the food processor. Pesto is really too thick to coat pasta; you need to mix in just enough of the pasta cooking liquid to get the pesto to coat the pasta. But not so much to create a pesto soup!!!!gradual is key!
Pesto will last 3 or four days in refrigerator stored airtight. Store pine nuts in freezer to keep fresh!
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