Monday, August 31, 2009

Basil Pesto

2 c. loosely packed fresh basil leaves

1/3 c. toasted pine nuts (or walnuts)

2 medium garlic cloves, peeled

½ c. grated Parmesan cheese

½ c. extra-virgin olive oil

Salt and black pepper

  1. In a food processor, process basil, nuts, garlic and cheese to a rough paste.

  2. With the machine running, slowly pour in olive oil. If sauce seems dry add a little more oil.

  3. Season with salt and pepper.

Pesto is so versatile...great in sandwiches, on chicken or with pasta.

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