Perfect Pesto
There are all sorts of uses for pesto. I like it tossed with pasta, substituted for marinara sauce on pizza and replacing the mayonnaise or Miracle Whip on sandwiches. It’s a light but bold flavored catch-all sauce, and it’s super easy to make!
On the left is pesto made with opal basil to give it a purple tint and on the right is the more traditional sweet basil. Each variety of basil gives the pesto a slightly different flavor. - Dena Harris
On the left is pesto made with opal basil to give it a purple tint and on the right is the more traditional sweet basil. Each variety of basil gives the pesto a slightly different flavor. - Dena Harris
Prep Time: 6-30 Minutes
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Ingredients:2 cups fresh basil leaves, rinsed and packed
½ cup grated parmesan cheese ½ cup extra virgin olive oil (use the good stuff, don’t go cheap!) 1/3 cup pine nuts, roasted (bake at 350 degrees for approximately 6 minutes) 3 tbsp minced garlic salt and freshly ground pepper to taste |
Directions:Place basil leaves and pine nuts in food processor. Pulse several times to chop.
Add garlic and parmesan cheese and pulse several times. Add oil and blend until well combined. Season to taste. Usage: Toss with pasta for a quick sauce, dollop over baked potatoes or spread onto crackers or toasted slices of bread for a fresh bold-flavor. Try replacing it for your normal pizza sauce, too. Storage: Place leftovers in a glass jar with lid. Store in the refrigerator for up to one month or freeze for up to three months. |