LOCATION: Recipes >> Sauces >> Pesto 06
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Pesto 06
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PESTO
2 cups firmly packed fresh basil leaves
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 tsp. kosher salt
1/2 cup freshly grated parmesan
1/4 cup pinenuts, toasted (walnuts may be substituted)
Place the basil, oil, garlic and salt in a food processor and
process until the basil is finely chopped, scraping down sides as
necessary. Add the cheese and pinenuts and process in on/off bursts
until the cheese is well distributed and the pinenuts are coarsely
chopped.
Pack into small jars, topping with a little extra olive oil, and
freeze. Alternatively, place in tablespoonfuls on a wax-paper-lined
cookie sheet in the freezer. Once frozen, store the pesto mounds
in a plastic bag and return to the freezer. Makes about 1-3/4
cups.
The pesto also goes into soups and stews and on bread. When thawed,
you can keep it in the fridge for several weeks, provided you keep
the top well covered with fresh oil.
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