Recipe for Basil Pesto

Photo Credit

Dmytro Mykhailov/shutterstock

Yield

1 to 1-1/2 cups

Basil Pesto

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a pizza topping. This recipe calls for basil, but you can experiment with other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a garlic fan, feel free to use more.

Ingredients

3 cloves garlic

2 cups fresh basil leaves

1/4 cup pine nuts or walnuts

1-1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup good-quality olive oil

3 ounces Parmesan cheese, grated

Instructions

In a blender or food processor, combine garlic, basil, nuts, salt, pepper, and half of the oil. Puree, then slowly add remaining oil. If using immediately, stir in Parmesan; if not, freeze mixture in a resealable plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.) Add Parmesan before serving.

Comments

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Pesto is a sauce born in Genova and there is a precise recipe of it that not include pepper. The cheese must be 70% Parmesan and 30% Pecorino. Also the quantity of garlic is too much: for a similar amount of basil, i advise to use max 2 cloves of garlic.