Pesto

mary Armstrong

By
@emit1961

When I first used this recipe in the early 1990's it was used as a sauce for fettuccine, which makes a delicious entree, served with a green salad and a warm crusty bread to sop up this wonderful pesto!

Now adays they use pesto on pizza, as a dip or a spread.

This recipe is from Susie!


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Comments:

Serves:

makes about 1 cup

Prep:

20 Min

Cook:

10 Min

Ingredients

2 c
packed fresh basil leaves
1/4 c
toasted walnuts, cooled
1-2 clove
garlic
1/2 tsp
salt, plus more to taste
1/4 tsp
pepper, plus more to taste
1/2 c
extra-virgin olive oil (or more)
1/2 c
freshly grated parmesean cheese
2 Tbsp
romano cheese, freshly grated (optional)

Directions Step-By-Step

1
To toast nuts: bake on a cookie sheet at 400 degrees for 5-10 minutes, stirring occasionally. Watch carefully so they don't burn.

COOL.
2
In a blender or food processor, pulse the basil, nuts, garlic, 1/2 tsp salt, and 1/4 tsp. pepper until finely chopped. With the blender running, gradually add enough oil to form a smooth and thick consistency.
3
Transfer the pesto to a bowl and stir in the cheese. Season the pesto with more salt and pepper to taste, if needed. The pesto can be made two days ahead.

Cover and refrigerate.

About this Recipe