When I was in Italy, I think I had pesto on everything I ate. From pizza to gnocchi to trofie and focaccia. I just love it. I was introduced to pesto young, and loved it from the start. I would have never imagined making delicious pesto from scratch. This is delicious and so easy to make. Little prep time is involved and in the end you toss everything into the food processor and you’re done. It makes so many dishes so much better! I’ve added it to the cauliflower mash recipe, and also the stuffed chicken (the ricotta version). I’ve also mixed it with feta cheese for a delicious dip (with toast or crackers)!
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
1/4 cup pine nuts
3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil
salt, to taste
Special equipment: Cuisinart Food Processor
In a blender or food processor, start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. Transfer the pesto to a small bowl. Mix in the salt and olive oil (it doesn’t take much, just a few tablespoons of oil).
You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil.
Serves 4 with pasta
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