When basil is plentiful in the summer, I like to make gobs of this stuff. It freezes well too. There’s nothing better than whipping out some fresh basil pesto in January!
- Yield: 1 cup
When basil is plentiful in the summer, I like to make gobs of this stuff. It freezes well too. There's nothing better than whipping …
- 2 cups fresg basil leaves packed
- 3 tbsp extra virgin olive oil
- 3 tbsp grated parmesan
- 3 tbsp pine nuts
- 3 cloves garlic
- kosher salt and fresh pepper to taste
- Combine basil, pine nuts, and garlic in food processor, pulse briefly to chop ingredients. Add Parmigiano-Reggiano and pulse while pouring in the oil until the mixture is smooth but not too smooth. Use right away or freeze. This versatile sauce stores very well. Stock up during the summer when basil is plentiful. Makes about 1 cup.
- Cuisine: Italian
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