Basil Pesto

by Laura on October 1, 2013

in Recipes, Sauces & Marinades

Pesto400Quick, delicious and versatile, make this  basis pesto recipe and keep some in the fridge, or freezer for quick access. If storing, be sure to keep a layer of olive oil on the top to keep it fresh.

  • 2 cups fresh basil leaves
  • 1 cup fresh Italian flat-leaf parsley leaves
  • 1/2 cup grated parmigiano-Reggiano
  • 1/2 cup pine nuts, toasted
  • 3 garlic cloves, peeled and roughly chopped
  • 1/4 tsp kosher salt
  • 1/2 cup extra-virgin olive oil

 

In a food processor, combine basil, parsley, cheese, pine nuts, garlic, salt, and oil and pulse until well combined but still rough in texture.

 

Source: Tyler Florence, Stirring the Pot, Copyright 2008 Meredith Books.

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