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Fresh Pesto

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Traditional Fresh Pesto


All you need:



  • 2 c. fresh basil leaves, packed

  • ½ . fresh grated parmesan-Reggiano or Romano cheese

  • ½ c. extra virgin olive oil

  • 1/3 c. pine nuts or walnuts

  • 3 medium-sized garlic cloves, minced

  • Salt and fresh ground pepper to taste.


All you do:



  1. Place the nuts in a food processor and pulse a few times. Add basil and pulse again. Add the garlic, pulse a few more times.

  2. 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.


Serving suggestions for pesto:



  • Serve on pasta

  • On baked potatoes or even tossed with baby potatoes and baked.

  • To make yummy brushetta or crostini

  • A great substitution for sauce on pizza

  • Use on sandwiches instead of mayonnaise

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