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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pesto Recipe

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This recipe for Pesto is from Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 medium cloves of garlic
1/3 c. pine nuts
1/2 tsp. coarse salt
3 oz. fresh basil leaves
3/4 oz. grated Pecorino cheese
1 1/4 oz. Parmigiano Reggiano grated cheese
1/2 c. extra virgin olive oil
Directions:
Directions:
With motor running, drop garlic through chute into food processor container; process until very fine. Remove lid and push garlic down into container with rubber spatula.

Add pine nuts and salt and process until nuts are grated. Add basil leaves in 2-3 batches and pulse until finely chopped. Add cheeses and pulse to combine. With motor running, gradually add oil.

To store, place in glass jar and seal by pouring a thin layer of olive oil over the top. Refrigerate up to four days. Pesto also freezes well.
Personal Notes:
Personal Notes:
Great on pasta, pizza, and crusty bread!

 

 

 

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