Pesto is one of my favorite Italian foods! It is a delightful, vibrant sauce used to coat pasta–and it’s especially wonderful on fresh pasta! I often make triple batches of it in late summer, when my basil plant is huge, and freeze it to enjoy in the winter. The fragrance of fresh basil on a cold winter day…nothing like it!
Yield: Enough pesto for 4-6 servings of pasta
Ingredients
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1 1/2 C. fresh basil leaves (pack lightly in measuring cup–or 3-4 handfuls)
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2-3 cloves garlic
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1/4 C. (50 g) pine nuts or walnuts
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3/4 C. (60 g) Parmesan cheese
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1/2 C. (125 ml) olive oil pinch of salt
Instructions
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Place basil, garlic, nuts, and cheese in food processor and process until pured.
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Continue processing as you pour the olive oil through the feed tube. Process until the consistency of creamed butter.
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Stir into warm pasta, about 2 T. per serving. Or, cover and refrigerate for a few days. You can also freeze it for use later.
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