No Image
prep time
30 Min
cook time
method
No-Cook or Other
yield
12 serving(s)
Ingredients
- 4 cups fresh basil leaves, lightly packed
- 6 large cloves garlic
- 1 cup extra virgin olive oil
- 2/3 cup toasted pignolis (pine nuts)
- 1 cup finely grated parmesan reggiano or 1/2 cup each parmesan reggiano and 1/2 pecorino romano
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
How To Make pesto
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Step 1Place 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.
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Step 2Makes 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.
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Step 3If 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Gluten-Free
Tag:
#Healthy
Keyword:
#easy
Keyword:
#no cook
Keyword:
#Italian
Keyword:
#vegetarian
Ingredient:
Vegetable
Method:
No-Cook or Other
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