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Pesto

1
Russ Myers

By
@Beegee1947

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Group
Prep:
5 Min
Method:
No-Cook or Other

Ingredients

Add to Grocery List

2 clove
garlic
1/2 c
fresh chopped parsley
1/2 c
fresh chopped basil or 2 teaspoons dried basil
1/4 c
grated parmesan cheese
2 Tbsp
pinenuts, walnuts or pecans
1/2 c
extra virgin olive oil

How to Make Pesto

Step-by-Step

  • 1Place garlic, herbs, cheese and nuts in food processor and pulse until finely chopped.

    Add oil and continue to pulse until ingredients are well blended.

    Toss with your favorite hot cooked pasta!

Printable Recipe Card

About Pesto

Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Other Tags: Quick & Easy, Healthy, Heirloom




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