Basic Pesto Sauce


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

•2 cups fresh basil leaves, packed
•3/4 cup freshly grated Romano cheese (or Parmesan)
•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


Directions

If you are using nuts that are not already chopped, pulse them a few times in a food processor.


Combine the basil in with the nuts, pulse a few times more (If your supply of basil is insufficient, combine fresh parsley and basil for a slightly different flavor).


Add the garlic, pulse a few times more.


Add the olive oil, pulse a few times more.


Stop to scrape down the sides of the food processor with a rubber spatula.


Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.


The consistency should be thick and creamy.


Makes 1 cup (sufficient for 1 pound cooked, drained pasta. Mix 2 tablespoons pesto with the pasta and serve on individual plates with an extra spoonful of pesto on each helping.)


** If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.**


Questions, Comments & Reviews


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart