Perfect Pesto
Author: Kate Battistelli
Recipe type: Sauce
Cuisine: Italian
Prep time:
Total time:
Serves: 1.5 cups
- 4 cups fresh basil leaves, washed and dried (spin in a salad spinner)
- ½ cup toasted pine nuts* (you don't have to toast them but it makes them nuttier) or almonds or walnuts
- 1 - 2 peeled garlic cloves
- ½ cup freshly grated parmesan cheese plus additional ½ cup for sprinkling when served
- salt and pepper to taste, about ½ to 1 teaspoon sea salt and several grinds of fresh pepper
- ½ cup good quality organic olive oil
- In a food processor combine the toasted nuts*, basil, cheese, garlic, salt and pepper. Process until finely chopped.
- With the machine running, add the oil in a thin stream until the pesto is smooth, about a minute. Now, how easy is that?
- Store in a jar with oil covering the top and use on hot pasta, chicken, fresh tomatoes, etc.
Recipe by Kate Battistelli at https://katebattistelli.com/food/vegetarian-and-vegan/perfect-pesto/
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