Basil Pesto

18 May

The weather is getting warmer and I am starting to get hungry for something fresh and cool. Last week my boyfriend made steak / mozzarella / tomato sandwiches , which tasted amazing and ever since I’ve been on mozzarella / tomato kick. What’s better with mozzarella + tomato than basil? The below Basil Pesto recipe is heavenly and just in time for warm weather. The original recipe also noted that you can freeze basil + olive oil for the winter and just break off a piece, thaw and add the rest of the ingredients every time you want fresh pesto.

  • Prep time: 10 minutes

INGREDIENTS

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Original recipe here

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