Monday, December 10, 2007

Hey Presto, Basil Pesto!



Instead of a picture of green paste, I give you a picture of love: a basil plant given to me by Amber, and the source of many pesto meals. I have to wait a while between pesto yumminess, but fresh pesto is worth it!

I toss this with pasta and grated parmesan, or spread it on sandwiches. Pesto makes everything better!

Basil Pesto

2cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
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
Special equipment needed: A food processor

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

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3 comments:

Kelly said...

Looks so delicious! And by the way, I'm making your chicken soup recipe today. Yum!

Mustang said...

Omg, I've been *wanting* a basil plant. Where did you get one?

Belle Lettre said...

I got it as a present, from some plant delivery service.

I think Whole Foods sells them!