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Tuesday, March 17, 2009

Cooking With Herbs: Basil Pesto

Basil Pesto is used in many recipes such as pasta, hourdouves, dips. Here is a made easy recipe!

  • 2 Cups packed fresh basil leaves
  • 1/4 Cups toasted pine nuts
  • 1 Garlic clove
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper
  • 2/3 Cup (about) Extra-virgin olive oil
  • 1/2 Cup freshly grated Parmesan cheese

In a food processor or blender (remember you can use this also) add the basil, pine nuts, salt, pepper pulse until finely chopped. Add the olive oil while the blender is still running, add enough slowly until it becomes smooth and thick. Add the cheese. More salt and pepper to taste if needed.

This can be made with out cheese as well.

Makes 1 cup.

Cover and refrigerate - shelf life 2 to 3 days. You can double or triple the recipe if you would like. The Pesto can also be easily frozen so you have it all the time. Just divide into individual servings place small freezer bags roll up and store in freezer.

Toss fresh basil with your favorite hot pasta top with cheese and serve. Quick, easy and delicious meal.


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