Garlic Free Pesto Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
1 shallot, diced (can substitute with red onion, about 3 to 4 tablespoons)
Salt and freshly ground black pepper to taste
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Directions: |
Directions:Place the basil leaves and pine nuts into the bowl of a food processor or blender and pulse a several times. Add the shallot and half of the olive oil and pulse several more times. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running slowly, drizzle in the olive oil in a steady stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Remove mixture from processor to bowl and stir in grated cheese, salt and pepper. |
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Personal
Notes: |
Personal
Notes: While staying with the Pasquini family in Tuscany, I learned to make this garlic free pesto. Paola Pasquini doesn't like garlic and think it overpowers the pesto when people add too much. If you are a person who loves garlic, feel free to leave the shallot out and replace with 3 gloves of garlic but I'd recommend giving this version a try at least once.
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