pesto
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!
prep time
20 Min
cook time
10 Min
method
---
yield
makes about 1 cup
Ingredients
- 2 cups packed fresh basil leaves
- 1/4 cup toasted walnuts, cooled
- 1-2 clove garlic
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/2 cup extra-virgin olive oil (or more)
- 1/2 cup freshly grated parmesean cheese
- 2 tablespoons romano cheese, freshly grated (optional)
How To Make pesto
-
Step 1To toast nuts: bake on a cookie sheet at 400 degrees for 5-10 minutes, stirring occasionally. Watch carefully so they don't burn. COOL.
-
Step 2In 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.
-
Step 3Transfer 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.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes