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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A great, standard pesto recipe Ingredients:
4 cups basil leaves, well packed |
4 cloves garlic, lightly crushed and peeled |
1 cup pine nuts (or a combination of the two) or 1 cup walnuts (or a combination of the two) |
1 1/2 cups freshly grated parmigiano-reggiano cheese (or a combination of the two) or 1 1/2 cups freshly grated pecorino cheese (or a combination of the two) |
1 1/2 cups extra virgin olive oil |
salt and pepper |
Directions:
1. Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped.
2. Add nuts and process until nuts are finely chopped.
3. Add cheese and process until combined.
4. With the machine running, add olive oil in a slow, steady stream.
5. After the oil is incorporated, turn off the machine and add salt and pepper to taste.
6. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
7. Pesto will keep well in the refrigerator for a week or more.
8. This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
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