by Natalie
23. July 2009 19:54

I don’t know where I got this recipe, but it makes a great, classic pesto every time. Freeze the extra in ice cube trays and enjoy homemade pesto in the winter when fresh basil is hard to find! For something different, mix a dollop of pesto with mayonnaise or cream cheese and use as a spread on your next turkey or chicken sandwich.
Directions
Puree the following ingredients in a food processor (I’m sure a blender would work too) until paste forms -sometimes people gradually drizzle the oil in:
- 4 cups fresh basil leaves (loosely packed)
- 1/2 cup olive oil
- 1/3 cup pine nuts (I like to toast mine –let them cool before adding though)
- 2 cloves garlic
Stir in 1/2 cup parmesan cheese and 1 tsp of kosher salt.
To help prevent browning, store with a layer of plastic wrap pushed right up against the pesto. It should last several days in the fridge, but tastes best when consumed right away.
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Tags:
misc