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Ingredients:
1 bunch basil, stemmed
OR 1 c packed leaves
3 garlic cloves, peeled
1 1/2 T toasted pine nuts*
1 1/2 tsp salt
1 c (4 oz) grated parmesan
1 c extra virgin olive oil
TIP: in winter, when fresh basil is more difficult to find,
substitute 1 cup of Italian parsley leaves and add 1 tsp of
dried basil to make a sauce similar in flavor.
This sauce can be used as a marinade, or as a sauce for everything
from toasted bread to tuna...not to mention pasta!
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Directions:
In a food processor, puree the basil leaves, garlic, pine
nuts, salt and parmesan cheese until smooth. With the motor
running, add the olive oil in a slow, steady stream.
Note: Pesto keeps well for up to 1 week, refrigerated and
tightly covered. It can also be frozen.
* to toast the nuts; preheat a skillet over medium heat.
Spread the nuts in a single layer and shake them occasionally.
Watch them carefully because they only take several minutes
to toast and can burn easily..
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