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 Recipe: Basil Pesto
This classic Italian sauce is rich and intense.
| Yield |
1˝ cups |
| Time |
10 minutes |
| Tools |
- blender or chopping knife
- large bowl
- wooden spoon
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| Ingredients |
- 2 c fresh basil, packed
- 3-5 cloves garlic, minced
- ˝ c chopped pine nuts or walnuts
- ˝ c grated parmesan cheese
- 5-6 T olive oil or
hemp oil
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| Directions |
If you have a blender, put everything but the olive oil in and process until finely chopped. Stir in the olive oil and serve. If you don't have a blender, chop the basil until it is dark green, pasty, and no longer resembles basil (about 5 minutes). Mix chopped basil with the other ingredients and serve.
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| Notes |
Be sure to use good parmesan and oil - there's no point in eating pesto that's not made with the best ingredients available. Serve over pasta or with bread and cheese. Also try in "red, white, and green" pâté explained in the Notes section of my sun-dried tomato pâté recipe. We make big batches of pesto during the summer and
freeze them so that we can enjoy it throughout the winter. It freezes
beautifully, and then it's a simple matter to thaw it and use it in things
like pesto pizza and
pesto tofu, and it's also great on top of bagels. Also see recipe for
pistou (vegan pesto). |
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