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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pesto Recipe

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This recipe for Pesto is from 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:  
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
1 small handful of raw pine nuts
roughly 3/4 c. Parmesan, loosely packed
2-3 tbsp. extra-virgin olive oil
Directions:
Directions:
1. Start chopping the garlic along with about 1/3 of the basil leaves. A mezzaluna is a very helpful tool for making pesto.

2. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince.

3. Add about half the pine nuts, chop.

4. Add the rest of the pine nuts, chop.

5. Add half of the Parmesan, chop.

6. Add the rest of the Parmesan, and chop.

In the end you want a chop so fine that you can press all the ingredients into a basil "cake" - see the photo up above. Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. You can thin the pesto with a splash of pasta water for more coverage if needed.

 

 

 

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