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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pesto sauce. I can't get any more clear than that. The fresher the ingredients are (of course) the better. I'm no fool though, and I suggest using a food processor. Ingredients:
2 c fresh basil leaves, packed |
1/2 - 3/4 c fresh romano or parmesean |
1/2 - 3/4 c virgin olive oil |
1/2 c pine nuts or walnuts |
2 cloves garlic |
salt & white pepper |
Directions:
1. If you are using walnuts, pulse them in the processor to make them small enough.
2. Put basil in the processor (with the pine nuts if you are using pine nuts) and pulse a few times.
3. Add garlic, pulse a few times
4. Turn the food processor on, and add oil in a slow, steady stream.
5. Stop occasionally to scrape the sides of the processor with a spatula.
6. Add the cheese and pulse until well blended.
7. Add salt and white pepper to taste.
8. NB: If you are going to freeze the sauce, do not add the cheese. When you are ready to use the frozen pesto, thaw it, and add the cheese at that point in the processor.
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