Saturday, July 16, 2016

Basil Pesto

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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