Preparation Time: 3 min, Cooking Time: 3 min, Yield: 1.5 cups.
This recipe can be quite versatile by swapping out seasonal greens for the basil and more economical nuts. For example you could use kale or spinach and cashews, walnuts or almonds.
Ingredients:
3 cups fresh basil, packed
½ cup extra virgin olive oil
½ cup Parmesan cheese, grated
1/3 cup pine nuts
3 medium cloves of garlic, minced
¼ tsp. salt
¼ tsp. ground black pepper
Method:
1. As an option for enhanced flavor, toast your nuts and unpeeled whole garlic cloves until golden, tossing the pan occasionally. Leave the garlic in a little longer. Peel the garlic when cooled.
2. Rinse your basil leaves and pat dry.
3. Add them to the food processor with the pine nuts and pulse several times.
4. Next, add the olive oil and blend until smooth.
5. Add the Parmesan cheese and pulse. You may need to scrape any ingredients that have stuck to the side of your processor throughout the blending process.
6. Mince garlic cloves before adding to the processor and pulse again.
7. Once you’ve added your garlic, add the salt and pepper, blending one last time.
Transfer your pesto to a clean jar. A thin layer of olive oil should begin to accumulate on top of the pesto and refrigerate. For the pesto to keep up to a year, add a thin layer of olive oil to coat the top between uses or it will go moldy. The pesto may also be refrigerated.
This recipe can be quite versatile by swapping out seasonal greens for the basil and more economical nuts. For example you could use kale or spinach and cashews, walnuts or almonds.
Ingredients:
3 cups fresh basil, packed
½ cup extra virgin olive oil
½ cup Parmesan cheese, grated
1/3 cup pine nuts
3 medium cloves of garlic, minced
¼ tsp. salt
¼ tsp. ground black pepper
Method:
1. As an option for enhanced flavor, toast your nuts and unpeeled whole garlic cloves until golden, tossing the pan occasionally. Leave the garlic in a little longer. Peel the garlic when cooled.
2. Rinse your basil leaves and pat dry.
3. Add them to the food processor with the pine nuts and pulse several times.
4. Next, add the olive oil and blend until smooth.
5. Add the Parmesan cheese and pulse. You may need to scrape any ingredients that have stuck to the side of your processor throughout the blending process.
6. Mince garlic cloves before adding to the processor and pulse again.
7. Once you’ve added your garlic, add the salt and pepper, blending one last time.
Transfer your pesto to a clean jar. A thin layer of olive oil should begin to accumulate on top of the pesto and refrigerate. For the pesto to keep up to a year, add a thin layer of olive oil to coat the top between uses or it will go moldy. The pesto may also be refrigerated.
No comments:
Post a Comment