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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Homemade Creamy Pesto Recipe

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This recipe for Homemade Creamy Pesto is from Jukes Family Recipes 2020, 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 cups fresh basil leaves, packed
½ cup pine nuts
½ cup Percorino cheese - or Parmesan
1 clove garlic, peeled
1 tsp Lemon zest
½ cup Extra-virgin olive oil
¾ - 1 cup Heavy cream
Salt and pepper
Directions:
Directions:
1. First, set out a food processor. Place the basil leaves, pine nuts, percorino or Parmesan cheese, garlic clove, and lemon zest in the food processor. Cover and pulse until finely ground.

2. Add in the extra-virgin olive oil, salt and ground pepper. Pulse again until a smooth, thick pesto sauce is formed.

3. Add the heavy cream, pulsing just a few times to incorporate the cream. If the sauce is a little too thick, you can thin it out with a bit of water. Add a few drops at a time and continue to pulse until the creamy pesto is just the right consistency.

4. Taste, then salt and pepper as needed.
Personal Notes:
Personal Notes:
You can use regular milk instead of heavy cream.

 

 

 

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