Pesto


3 or 4 garlic cloves

1/2-3/4 cup grated Parmesan(you can use Pecorino Romano if you prefer but then will omit the salt)

1/2 cup pine nuts

6-8 cups fresh basil

mild olive oil

salt to taste

 

Pulse first 4 ing. in a food processor.. Add clean, dry basil to the food processor and pulse with other ingredients. Add olive until smooth and to the desired consistency. You want it to run a bit when you put it on a plate. Salt to taste!

You can easily cut this recipe in half. Freezes well if you want to take advantage of the fresh, summer basil!!

-add to cold pasta salad- (mix in balsamic vinegar for a taste explosion) farfalle, rotini, fusilli, gemeli, campanelle, cavatapi

-add extra oil and mix with warm pasta instead of marinara- linguine, capellini,

-add it to mayo for a great sandwich spread

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