Recipe

Pesto Recipe

	Scearley / All my dishes 1 year, 6 months ago Pesto sauce. I can't get any more clear than that. The fresher the ingredients are (of course) the better. I'm no fool though, and I suggest using a food processor. Prep:20m Servings:1	Scearley
	pesto basil

Does this look good? Yeah! / Nope

Fans

dottiet

uhannigan

suzalleogr

annalou

Ingredients

2 c fresh basil leaves, packed

1/2 - 3/4 c fresh Romano or Parmesean

1/2 - 3/4 c virgin olive oil

1/2 c pine nuts or walnuts

2 cloves garlic

Salt & white pepper

Directions

If you are using walnuts, pulse them in the processor to make them small enough.

Put basil in the processor (with the pine nuts if you are using pine nuts) and pulse a few times.

Add garlic, pulse a few times

Turn the food processor on, and add oil in a slow, steady stream.

Stop occasionally to scrape the sides of the processor with a spatula.

Add the cheese and pulse until well blended.

Add salt and white pepper to taste.

NB: If you are going to freeze the sauce, do not add the cheese. When you are ready to use the frozen pesto, thaw it, and add the cheese at that point in the processor.

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Comments

bobecque 1 year, 4 months ago said:
Curious as to why we don't want to add the cheese if we freeze our mixture.

uhannigan 6 months, 2 weeks ago said:
This is real, basic pesto. None of the variations I've tried have really improved on it. I lost the recipe some years ago, though I've been guessing on the proportions since then. It's great to have it again. (This time I'll memorize it!)

suzalleogram 5 months ago said:
Just how I make it! Good post.

dottiet 4 months, 1 week ago said:
A keeper. Thanks.

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