Pesto
- Preparation time: 10 minutes
Ingredients
- 2 cups loosely packed fresh basil leaves
- ⅓ cup pine nuts (or you can substitute walnuts for the pine nuts)
- 2 cloves garlic, peeled
- ½ cup Parmesan cheese, grated
- ½ cup olive oil
- Salt and pepper to taste
Ingredients
(serves 4)
Section
Instructions
-
Place basil leaves, pine nuts, garlic, and Parmesan cheese in a food processor.
- With food processor running, slowly drizzle olive oil through the feed tube until the pesto is the consistency of a thick paste. Add olive oil in tablespoon increments if needed.
- Remove from food processor.
- Add salt and pepper to taste.
Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Pesto should be the consistency of a thick paste. Add olive oil if needed.Pesto can be served as a sauce mixed in with 1 pound of pasta, such as, linguini. See my recipe for Pesto With Linguini Pasta.
Pesto can be served as a condiment on slices of sourdough or French bread.
Pesto can be served as an appetizer before a meal accompanied by crackers or bread.
Note that in the ingredients section you can substitute walnuts for the pine nuts.