Pesto is such a versatile sauce that it's worth learning to make it. I use it on pizza, pasta, sandwiches, bread...the list goes on. This recipe is a classic basil pesto; I've posted a spinach pesto before, but it's really the same process.
Basil Pesto
Makes about 1 cup
Time: 5 minutes
Ingredients:
3 oz basil leaves
1/3 cup grated Parmesan cheese
1/4 cup pine nuts
1/3 cup extra virgin olive oil
2-4 garlic cloves, depending on your preference
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Combine the ingredients in a food processor or blender and process until smooth.
Keeps in the refrigerator for 3-4 days. Freeze for up to 2 months.
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