Helpful Tips -- For years I could never get the same amount of basil leaves when measuring packed basil leaves. It is best to measure by weight for this recipe; it provides more consistent results. Also, the better the olive oil, the better the pesto. Garlic can be mild or hot, adjust as you like.
Ingredients:
2 cups (4 ounces) fresh basil leaves, packed
1/2 cup olive oil
1/3 cup pine nuts
3-4 cloves garlic, minced
salt & pepper to taste
Place the basil leaves in the food processor and pulse a few times to chop. Add the pine nuts and garlic and chop until the mixture resembles course salt. With the motor running slowly add the olive oil until you get a thick paste. Season with salt and pepper to taste.
Pesto is concentrated and goes a long way. Divide pesto evenly between two small containers. Pesto will keep for about a week in the refrigerator or it can be frozen.
No comments:
Post a Comment