Tuesday, October 23, 2012

Basil Pesto.

Pesto. A simple, yet delicious sauce/topping/dip/etc. Pestos can be made from a variety of ingredients, but today I present to you the most traditional pesto of all - basil pesto.

Start with 2 cups of fresh basil. I "grew" basil in my "garden" this summer (aka barely even kept the herb alive in my windowsill), so there were times when I had an abundance of basil. Pesto is the perfect solution to having too much of a good thing (that or freezing it in ice cube trays with a little water or oil to add to sauces as needed).

Add 1/4 c. pine nuts to the processor. 
Toss in two garlic cloves. Feel free to add an extra clove if you really like garlic.

Measure out 1/2 c. extra virgin olive oil.

Put the lid on your food processor and start blending.

Then slowly drizzle in the oil.

Once everything is combined, measure out about 1/2 c. parmesan or parmigiano reggiano cheese and add to the processor.

Pulse the processor a few times to blend the cheese, scraping the sides along the way.

After all of the ingredients are incorporated, check the consistency of the pesto. Add a little more cheese if you feel it is a little too runny or pour in a bit more oil if it is too thick.

Store in an air tight container in the fridge for up to a week. Serve over pasta, toss with a salad, put it on top of bruschetta, or use as a dip for a crudites platter. 


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