I have posted recipes for Garlic, Cilantro Pesto, and Pistachio Pesto but not the basic pesto thinking that everyone would be familiar with it already. But since some have asked for the basic pesto recipe, here it is.
Notes:
Be careful not to add too much salt; more can be added later if needed especially when using cheese.
I omit the cheese as the pesto lasts longer without it and makes it dairy-free.
Ingredients:
2 cups Fresh Basil leaves, packed
2-4 fresh Garlic cloves, peeled
1/2 tsp Sea Salt
About 1/2 cup Extra Virgin Olive Oil
1/4 cup Pine Nuts
1/4 cup Parmesan Cheese (Optional)
Method:
Place the garlic in the food processor bowl fitted with the metal blades; process until garlic is chopped.
Add the salt and pine nuts and process until the nuts are minced.
Put in the basil leaves and replace the lid. Start the processor and slowly pour about half of the olive oil through the top opening while the motor is running.
Add the cheese if using and process until it is thoroughly incorporated.
Scrape the pesto into a clean jar and add enough olive oil to cover completely.
Refrigerate until needed and any unused portion. As you use pesto, make sure that the pesto left in the jar is covered with oil; add oil as needed.
Delicious stirred into hot pasta or pasta salad, soups, salad dressings, and as a spread for bread or sandwiches, etc. Enjoy!!
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