May 5, 2011

Basil Pesto

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Intimidated by making your own pesto? Fear not! With the use of a food processor, making pesto couldn’t be easier: just add the ingredients, press the button…and pesto! You have one of the most versatile sauces around. Spoon it over roasted asparagus or grilled fish, use it as a sandwich spread or for dipping radishes and carrots, toss it into a potato salad or, of course, cooked pasta. The possibilities are endless!

Prep time: 10 minutes
Total time: 10 minutes
Makes ¾ cup

Ingredients:
2 cups loosely packed basil leaves
¼ cup pine nuts
¼ cup grated Parmesan
2 small cloves garlic
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ cup olive oil

Directions:
In the bowl of a food processor, combine the basil, pine nuts, Parmesan, garlic, salt and pepper (6 turns on pepper mill) and pulse several times until finely chopped. Scrape down the sides with a silicone spatula. Add ¼ cup of the oil and pulse a few times until combined. With the processor running, drizzle the remaining ¼ cup oil through the feed tube and process until the pesto is smooth and the oil is incorporated. Add more oil if you like a thinner consistency.

Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Tools needed:
Food processor, measuring cups, measuring spoons, paring knife, silicone spatula

Posted by do it Delicious
Category: Seasonal Cooking