Pesto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup walnuts
¼ cup pignolis or walnuts if you do not have pignolis
3 Tablespoons diced garlic ( 9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ cups good olive oil
1 cup freshly grated Parmesan cheese
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Directions: |
Directions:Place the walnuts, pignolis and garlic in the bowl of a good processor fitted with a steel blade. I use ½ cup of walnuts if I don't have pignolis. Process for 30 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely puréed. Add the Parmesan and purée for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: I freeze pesto in the summer when my basil is growing and use it in a variety of recipes during the year. I especially like to make spaghetti with shrimp and top with pesto. Easy and good!
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