Pesto
A rich puree made from basil, pine nuts, parmigiano-reggiano and garlic is perfect with almost any shaped pasta and can be served with a variety of proteins. (see pasta recipes).
Equipment
- Food processor
Ingredients
- 2 cups fresh basil leaves - packed
- ½ cup parmigiano-reggiano cheese - about 2 ounces - Grated
- ½ cup extra virgin olive oil
- ⅓ cup pine nuts
- 3 garlic cloves - minced - approximately 3 teaspoons
- ¼ teaspoon salt - more to taste
- ⅛ teaspoon freshly ground pepper - more to taste
Instructions
Basil Pesto
- Pulse basil and pine nuts in a food processor several times.
- Add garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
- While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Set aside.
Notes
Rob's Little Secret: You can make this up in advance and store it in the refrigerator indefinitely.