Fresh Basil Pesto
Monday, September 12, 2011
The ingredients:
¼ cup walnuts
¼ cup pine nuts
3 Tbs. minced garlic (~9 cloves) (if you're not a huge garlic fan, then you may want to cut this amount in half)
5 cups fresh basil leaves, packed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1-¼ cups olive oil
1 cup freshly grated Parmesan cheese
Directions: Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade (or in a blender). Process for 30 seconds. Add the basil leaves, salt, and pepper. With the blender running, slowly add the olive oil and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 2-1/2 cups. Serve over pasta, as a pizza topping, stir into meatballs, spread onto sandwiches, or brush over meat as a marinade. Enjoy!
1 comments:
gosh i love pesto, this is lovelY!
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