Pesto

Classic Pesto

4 cups fresh basil leaves
1/4 cup fresh parsley sprigs (optional)
2 large garlic cloves, peeled
2 tablespoons pine nuts or walnuts, lightly toasted
1/4 cup freshly  grated parmesan cheese
1/2 teaspoon salt
1/4 cup extra virgin olive oil, as needed, more or less

Place all ingredients in the food processor.  Process to chop ingredients.  Slowly add oil to create a paste.  Use immediately or refrigerate up to two weeks.  Freeze for longer keeping.

*Note:  To keep the pesto brightly green looking, I blanch the basil in boiling water very briefly then shock in ice water.  The addition of parsley will also give the pesto a beautiful green appearance, as well as a few drops of lemon juice.  To use pesto as a sauce for pasta,  thin out the pesto by adding the pasta cooking water a little at a time until you reach the desired consistency.

3 thoughts on “Pesto

  1. I have been looking at this site for over an hour. I am Italian and wanted a home meal to cook and share with friends. see a lot of the recipes are what I grew up on as well. Thank you very much for recipes, too. Your pesto picture is simply done and beautiful. Love Pesto and also this site.
    Thank you,
    Sweet T

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