Prep 20 mins
Cook 0 mins
Basil is a summer herb that can be expensive and difficult to locate in wintertime. I made and froze this pesto about a month ago, while the weather was still balmy and basil was plentiful here in the South. It thawed beautifully, and tasted fantastic. If basil is unavailable at the market during winter, ask the chef at an Italian restaurant to order it for you. If I ask the owner of our local Carrabba's in advance, he adds my request to his bulk order and sells it to me year-round. For more information, ideas for how to use pesto, and photos of this receipe, visit www.3zestylemons.com.
- 3 cups fresh basil leaves, loosely packed, washed and dried
- 3 tablespoons pine nuts
- 3 tablespoons grated parmesan cheese, preferably Parmigiano-Reggiano, plus extra for topping
- 1⁄2 teaspoon garlic, minced, according to taste
- 1⁄2 teaspoon kosher salt
- 1⁄4-1⁄2 teaspoon fresh ground black pepper, according to taste
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- Place basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse until ingredients begin to combine. With the motor running, slowly drizzle in the olive oil until incorporated.
- Toss immediately with hot pasta, and top with freshly grated Parmigiano-Reggiano (makes enough for 1/3 to 1/2 pound of pasta).