pesto

Name: Pesto
Prep time: 5 min
Cuisine: Italian
Ingredients: 2 clove(s) garlic; 1/2 cup(s) fresh chopped parsley; 1/2 cup(s) fresh chopped basil or 2 teaspoons dried basil; 1/4 cup(s) grated parmesan cheese; 2 tablespoon(s) pinenuts, walnuts or pecans; 1/2 cup(s) extra virgin olive oil

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review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.

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(1 rating)

yield serving(s)

prep time 5 Min

method No-Cook or Other

Ingredients For pesto

2 clove

garlic
1/2 c

fresh chopped parsley
1/2 c

fresh chopped basil or 2 teaspoons dried basil
1/4 c

grated parmesan cheese
2 Tbsp

pinenuts, walnuts or pecans
1/2 c

extra virgin olive oil

How To Make pesto

1
Place garlic, herbs, cheese and nuts in food processor and pulse until finely chopped. Add oil and continue to pulse until ingredients are well blended. Toss with your favorite hot cooked pasta!
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