pesto
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.
prep time
5 Min
cook time
method
No-Cook or Other
yield
Group
Ingredients
- 2 cloves garlic
- 1/2 cup fresh chopped parsley
- 1/2 cup fresh chopped basil or 2 teaspoons dried basil
- 1/4 cup grated parmesan cheese
- 2 tablespoons pinenuts, walnuts or pecans
- 1/2 cup extra virgin olive oil
How To Make pesto
-
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!
- 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!
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