Fresh Basil Pesto Recipe
Making pesto is very quick to do. In fact this recipe shouldn’t take you longer than 15 minutes. The recipe makes about 1 cup.
Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts (you can also use pine nuts, same amount – walnuts are mine and Bill’s favorites)
3 medium sized garlic cloves, minced
Salt & pepper to taste
Chop your walnuts in your blender or food processor for about 3 or 4 pulses. Add the basil in with the nuts, and pulse a few times. Add the garlic cloves, and pulse a few more times.
Now slowly pour in the olive oil in a constant stream while the food processor/blender is on. Stop and scrape the sides of the food processor with a rubber spatula. Add the cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.
Pesto can be served in so many ways. Tossed with pasta, and it’s yummy on baked potatoes with some sour cream. Mix it with some sour cream for a delicious and addicting dip. I put as a topping on a multi-topping pizza –the best pizza you’ll ever eat. I spread it on buttered baguette slices and then sprinkle with grated mozzarella cheese and place under the broiler till toast and brown.
| Pesto | Print |
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Parmesan-Reggiano cheese
- ½ cup extra virgin olive oil
- ⅓ cup walnuts (you can also use pine nuts, same amount – walnuts are mine and Bill’s favorites)
- 3 medium sized garlic cloves, minced
- Salt & pepper to taste
- Chop your walnuts in your blender or food processor for about 3 or 4 pulses.
- Add the basil in with the nuts, and pulse a few times.
- Add the garlic cloves, and pulse a few more times.
- Now slowly pour in the olive oil in a constant stream while the food processor/blender is on.
- Stop and scrape the sides of the food processor with a rubber spatula. Add the cheese and pulse again until blended.
- Add salt and freshly ground black pepper to taste.
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