Saturday, July 28, 2012

Basil Pesto


1 cup moderately packed fresh basil leaves
2 ½ tsp pine nuts
2 tsp walnuts
2 moderately sized garlic cloves (pressed)
1/2 to 1 tsp salt or to taste
6  T parmesan cheese
½ cup extra virgin olive oil

  • In a food processor fitted with a metal lade, puree the basil, pine nuts, walnuts. salt, and garlic, scraping down sides of bowl as needed.
  • Add the cheese and blend well.
  • With the processor on, pour in the oil in a steady stream until thick, scraping down sides of bowl as needed.
  • Season with salt and pepper as needed.
  • Refrigerate or freeze until used.

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