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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is my mother's recipe for pesto. In order to make my mother's recipe, the first step is VERY important! :) Ingredients:
2 cups fresh basil leaves, fresh picked, packed |
1/2 cup walnuts |
1/2 cup shredded parmesan cheese (not the stuff in a green can) |
2 -6 garlic cloves |
1/4-1/2 cup virgin olive oil |
Directions:
1. Grow 4-5 large basil plants so you can make this all summer long. Purple basil makes the spiciest pesto (my Dad's favorite).
2. Put basil, nuts, cheese and garlic in a food processor.
3. Turn it on and drizzle in enough olive oil to reach the desired consistency - thick for spreading on bread or thin for tossing with cooked vegetables or pasta.
4. NOTE: Do not use dried basil. This recipe can be frozen (in ice cube trays or 1/2 - 1 cup portions) for up to 6 months, but do not add the cheese until you are ready to eat or the sauce will fall apart.
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