Tuesday, February 19, 2013

Day 50: Fresh Basil Pesto

Pesto is a staple.  You can use it for pasta, on sandwiches or appetizers... you can use it for so many recipes.  This recipe can also be made ahead and kept in the refrigerator for about a week or it can be frozen.

3 cloves garlic, peeled and coarsely chopped
2 cups fresh basil leaves
1/2 cup parmesan cheese, grated
1/3 cup pine nuts
1/2 cup extra virgin olive oil
salt and pepper

1) In the bowl of a food processor, mix all ingredients except the olive oil and blend until finely chopped.
2) With the food processor on, slowly add the olive oil to the mixture from the hole in the lid until mixture is combined and resembles a thick paste.
3) Serve immediately or store in an air tight container in the fridge or freezer.

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