My favorite Pesto recipe from Joy of Cooking. We make a huge batch every summer from the fresh basil in our garden--freeze it into ice cube trays and then have delicious pesto throughout the year.
Process to a rough paste in food processor (or blender):
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts, lightly toasted in dry pan over stove top or in toaster oven
2 medium garlic cloves
1/2 cup grated parmesan cheese (please do not use shakey kind)
With machine running, slowly pour through feed tube:
1/2 cup extra virgin olive oil
If the sauce seems dry, add more olive oil. It should be a thick paste. Season with salt and pepper to taste.
Add to warm pasta.
Use immediately, store in covered glass jar in fridge for 1 week or freeze into ice cube trays.
1 comment:
Matt and I made this tonight and it was so good!!!!!!! Thank you!!
-Jamie
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