Food Category: Sauce
Source: Everyday Italian by Giada De Laurentis
Prep Time: 10 Min.
Cook Time: 0 Min. +/-
Set Time: 0 Min.
# of Servings: Makes 1 cup; Serves 4 over 12 ounces of pasta as a main course
Vegetarian: Yes
Special Utensils: No
Ingredients:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Cheese
Instructions:
In a blender, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bown and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
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1 comment:
You can also freeze it, thaw it later & re-constitute it with some water from cooking the pasta. If you don't have basil in your herb garden (or if you don't have an herb garden) I highly recommend it. The pesto makes a quick & easy sauce when you need to get dinner ready fast.
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