Pesto
From scearley 17 years ago
- - to make
- Serves 1
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.
Ingredients
- 2 c fresh basil leaves, packed shopping list
- 1/2 - 3/4 c fresh Romano or Parmesean shopping list
- 1/2 - 3/4 c virgin olive oil shopping list
- 1/2 c pine nuts or walnuts shopping list
- 2 cloves garlic shopping list
- salt & white pepper shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
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!)
uhannigan
in loved it
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Just how I make it! Good post.
suzalleogram
in Easthampton loved it
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A keeper. Thanks.
dottiet
in Woodward loved it
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