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Fresh Basil Pesto

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Lobo
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Fresh Basil Pesto

Post by Lobo on Tue 16 Feb 2016, 8:10 pm

Fresh Basil Pesto


Pick fresh basil to make basil pesto, a great sauce for pasta or chicken. It’s easy to grow basil in your garden and harvest it for using fresh in the kitchen.

Ingredients


  • 4 cups lightly packed fresh basil leaves
  • 1/2 cup pine nuts, toasted*
  • 3 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup (3 oz.) freshly grated Parmesan cheese

Instructions

In food processor, combine basil, pine nuts, garlic, salt and pepper; process until pine nuts are ground. With motor running, gradually add oil through feed tube, processing until mixture forms a paste. Add Parmesan cheese; pulse until blended.
Pesto can be made ahead. Place sheet of plastic wrap directly on surface to prevent discoloration; refrigerate up to 2 days or freeze up to 6 months.

Makes 1 1/3 cups.

TIP *To toast pine nuts, heat small heavy skillet over medium-low heat. Add pine nuts and stir constantly 2 to 3 minutes or until light golden and fragrant. Transfer to a small bowl and let cool.
USED WITH PERMISSION FROM CELEBRATING HERBS, COOKING CLUB OF AMERICA

    Current date/time is Sun 26 Feb 2017, 1:57 am