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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Favorite pesto. If I have it on hand, I tend to use it in all kinds of things, from omlettes to marinades. Don't know how long it will keep in frig, it's never lasted long enough to find out. Works perfectly in Basil Vinaigrette, a great dressing for green beans &/or tomatoes. I'm guessing the yield. Ingredients:
4 1/2 cups packed basil leaves, stems removed |
1 cup packed fresh parsley leaves |
3 tablespoons pine nuts, toasted |
3 cloves garlic, crushed |
1/2 teaspoon salt |
1/2 cup olive oil |
3 tablespoons freshly grated parmigiano-reggiano cheese |
3 tablespoons freshly grated pecorino romano cheese |
Directions:
1. Puree basil, parsley, pine nuts, garlic and salt in food processor until combined; with machine running, add olive oil in steady stream and process until it emulsifies.
2. Remove into a bowl and fold in cheeses.
3. Can be frozen.
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