Wednesday, February 25, 2009
Fresh Basil Pesto
MMMMM.... Fresh homemade Pesto......toss it into hot or cold pastas, spread it on French bread, Swim in it, Ski on it... Love it!
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
COOKING MUSIC SELECTION: DEAN MARTIN - THAT'S AMORE'
Combine the basil in with the pine nuts, pulse a few times in a food processor or blender. (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.