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4 cfresh basil leaves, lightly packed
6 largecloves garlic
1 cextra virgin olive oil
2/3 ctoasted pignolis (pine nuts)
1 cfinely grated parmesan reggiano or 1/2 cup each parmesan reggiano and 1/2 pecorino romano
1/2 tspsea salt
1/2 tspfreshly ground black pepper
How to Make Pesto
- Place basil, garlic, and pignolis in a food processor or blender. Pulverize. Add oil and blend until well mixed. Add cheese and blend briefly. Add salt and pepper to taste.
- Makes enough sauce for 2 pounds of cooked pasta of your choice. If the pesto seems to thick add hot pasta water a tablespoon at a time to desired consistency.
- If NOT using immediately, do not add the cheese. Refrigerate or freeze until ready to use, placing a very thin film of oil on the surface to prevent browning.
When ready to use, blend in the grated cheese and pour over hot pasta. You can use some pasta water to thin the pesto if it is too thick.