19 June 2011

Pesto Sauce


2 cups fresh or 1 cup dried basil
1/2 cup Parmesan cheese
1/2 cup olive oil
1/2 cup toasted nuts (pine, walnut or almond)
1 1/2 tsp minced garlic
Salt & pepper to taste


I use a very small 2 cup food processor to make this.

Put the toasted nuts in the food processor and process until finely ground. Add the basil, Parmesan cheese and garlic and process again until the basil is ground down. Slowly add the oil and process until a thick paste forms. If the pesto feels like it needs a little more oil add at 1 tbsp at a time until it is the consistency you like.

Store in a jar in the refrigerator for up to 2 weeks.

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