Classic Pesto
"Pesto can be made through step 1 and stored in freezer. To serve, remove pesto from freezer and let thaw and warm to room temperature, then fold in cheese and salt. Pesto is delicious with chcken, fish, or steamed vegetables (and, of course, on pasta)."
photo by ChefLee
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 1/2 cups
ingredients
- 1⁄3 cup pine nuts
- 1 large garlic cloves or 2 small garlic cloves, coarsely chopped
- 2 cups fresh basil leaves (packed, with some stems)
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup freshly grated parmesan cheese
- salt (to taste)
directions
- Place pine nuts and garlic in food processor; process until finely chopped. Add half the basil and process until coarsely chopped. Add remaining basil. With machine running, pour oil in thin, steady stream through feed tube.
- Transfer pesto to mixing bowl and fold in cheese and salt with spatula. (This will make enough to sauce pasta for 6.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I followed the directions, but added an extra garlic close. Strange aftertaste.
-
A great way to use the last of my basil before it freezes! I used half on pasta and froze half for later. Thanks! Made for winning in Tic Tac Toe! -
This is the best!!! I didn't have as much basil as I'd like because if I packed it down like the recipe said to, I had only 1 cup but it still worked out great. I put an extra garlic clove in and 1/16 tsp salt. Used this for recipe#306740. Thanks for posting!!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
