Classic basil pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basil leaves; loosely packed and removed from the stem** |
| ½ | cup | Fresh parsley leaves |
| ½ | cup | Extra-virgin olive oil |
| 2 | Cloves garlic; peeled | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ¼ | cup | Pine nuts; or almonds |
| ¼ | cup | Fresh parmesan cheese OR asiago cheese |
Directions
** (Preferably 'Sweet Genovese' or 'Fine Green') In a blender or food processor, purée the basil, parsley, oil, garlic, salt, and pepper. Toast the pine nuts in a dry skillet over medium heat until golden brown, about 5 min. Remove from the pan and cool. Add the nuts and cheese to the basil mixture. Process briefly until the pesto is smooth.
Store in the refrigerator for a week, or freeze in serving-size portions.
Source:
Ellen Ogden takes care of The Cook's Garden test kitchen.
Notes: Makes 1-¼ cups
Recipe by: Kitchen Garden Magazine (web) Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@... (V U Man) <snipped> on Dec 12, 1997