Now adays they use pesto on pizza, as a dip or a spread.
This recipe is from Susie!
2 cpacked fresh basil leaves
1/4 ctoasted walnuts, cooled
1/2 tspsalt, plus more to taste
1/4 tsppepper, plus more to taste
1/2 cextra-virgin olive oil (or more)
1/2 cfreshly grated parmesean cheese
2 Tbspromano cheese, freshly grated (optional)
How to Make Pesto
- To toast nuts: bake on a cookie sheet at 400 degrees for 5-10 minutes, stirring occasionally. Watch carefully so they don't burn.
- 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.
- 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.