Friday, June 10, 2011

Homemade Basil Pesto

A friend made this for us and was kind enough to pass on her recipe.  

2 cups fresh basil leaves (I successfully grew my own!)
1/4 cup toasted pine nuts 
1 garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup extra virgin olive oil
1/2 cup grated parmesan

Heat oven to 300 degrees and toast pine nuts for about 10 minutes, checking periodically.  

In the bowl of a food processor (or a blender works, too) add basil leaves, pine nuts, garlic, salt, and pepper.  

Pulse until finely chopped.  Slowly pour in olive oil with food processor running.  Pesto should have a thick, yet smooth consistency.  Add more oil if necessary.  

Transfer to a bowl and stir in 1/2 cup parmesan cheese.    

This is delicious in many ways.  We love it with penne pasta.  

My friend suggests getting the "take and bake" bread from the grocery store, toasting it a bit, removing it from the oven, drizzling olive oil and then the pesto on top and baking for a few minutes.  Delish!  

**Uncooked the pesto will be a bit spicy because of the garlic.

**Thanks for the recipe, Mickey!  

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