| Basil Pesto |
Author: Nicole
Ingredients
- 4 cups of fresh basil, thoroughly washed and patted dry
- 2 small cloves of garlic
- ¼ cup of pine nuts
- ½ cup of extra virgin olive oil
- ½ cup grated Parmigiano Reggiano cheese
- Coarse sea salt and freshly ground pepper
Instructions
- Combine the basil, garlic and pine nuts in the bowl of a food processor and chop.
- Leaving the motor running, add the olive oil in a slow, steady stream.
- With the motor off, add the cheese, some salt and a liberal grinding of pepper.
- Process briefly to combine, then scrape into a bowl and cover until ready to use.
Notes
* You can substitute walnuts for pine nuts and walnut oil for olive oil for a different nutty flavor.
* As far as measuring the basil, I like to take 4 big handfuls or enough to fill a large food processor container.
* This recipe freezes well so you can enjoy some summer flavors in the middle of winter.
* As far as measuring the basil, I like to take 4 big handfuls or enough to fill a large food processor container.
* This recipe freezes well so you can enjoy some summer flavors in the middle of winter.
Recipe by Riegl Palate at https://www.rieglpalate.com/basil-pesto/