Fresh Basil Pesto
I use this in my Pesto Chicken Florentine
Yield
8 servingsPrep
10 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basil
fresh leaves, packed |
*
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
pine nuts
or walnuts |
|
| 3 | medium |
garlic cloves
minced |
*
|
| 1 | x |
salt and black pepper
to taste, freshly ground pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basil
fresh leaves, packed |
*
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 79 | ml |
pine nuts
or walnuts |
|
| 3 | medium |
garlic cloves
minced |
*
|
| 1 | x |
salt and black pepper
to taste, freshly ground pepper |
*
|
Directions
Special equipment needed: A food processor
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
