Classic Basil Pesto…Nothing like a classic…right? Try this simple to make sauce for pasta like Gnocchi and chicken sandwiches. Get out your mortar and pestle or food processor. This savory sauce combines, fresh basil, pine nuts, garlic, Parmesan cheese and olive oil. Mix in Classic Basil Pesto in mayonnaise for Pesto Mayo for sandwiches or dips. Such a fresh, subtly spicy taste. You could say Classic Basil Pesto sings on your tongue. Have a favorite use for Classic Basil Pesto. Tell us about your favorite recipe.
Classic Basil Pesto
2 ½ cups fresh Basil leaves, firmly packed (about 5 oz.)
1/2 cup Parmigiano-Reggiano, finely shredded
1/2 cup pine nuts, toasted (see Note)
2 large garlic cloves
1½ T. fresh lemon juice
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 cup plus 2 T. Olive oil
Place basil, cheese, pine nuts, garlic, lemon juice, salt, and black pepper into a food processor. Pulse, coarsely chopping mixture, scraping down sides once or twice. Add olive oil, while motor runs until well combined, scraping down sides once or twice.
Note: To toast pine nuts, place in a small dry skillet over medium-low heat, stirring constantly, about 2 to 4 minutes. Nuts will be fragrant and lightly browned. Toasting brings out the best flavor.
Walnuts, almonds, pecans and pistachios can be substituted in place of pine nuts.
Cover and refrigerate pesto up to one week. You can freeze pesto in ice-cube trays. Once frozen, place cubes in freezer bag until needed.
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