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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pesto Recipe

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This recipe for Pesto is from The Burden Family Cookbook Project, 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:  
2 garlic cloves
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
1½ cups lightly packed fresh basil leaves
¼ cup pine nuts, toasted
½ cup freshly grated Parmesan cheese (about 2 ounces)
⅓ cup extra-virgin olive oil, plus more to cover the pesto
Directions:
Directions:
To make pesto with a mortar and pestle:
Mash the garlic, salt and red pepper flakes into a coarse paste. Add 1 cup basil and pound until coarsly ground. Add the remaining ½ cup basil and pound until a puree forms. Add the pine nuts and pound just to break them up. Add Parmesan cheese and olive oil and mash until the nuts are coarsely ground and the mixture is well blended.

To make the pesto in a food processor:
Pulse the pine nuts, garlic, salt and pepper flakes together until the nuts and garlic are finely chopped. Add basil and Parmesan cheese and pulse about 10 times to chop the basil, with the machine running, gradually pour in the olive oil.

Transfer the pesto to a container and float a thin layer of olive oil on top and keep refrigerated, but bring to room temperature before using.

**The pesto can be made up to 2 weeks ahead, covered and refrigerated.

 

 

 

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