Prep 5 mins
Cook 0 mins
- 100 basil leaves
- 1⁄3-1⁄2 cup olive oil
- 1⁄2 parmigiano-reggiano cheese (very expensive, but worth it)
- 2 tablespoons pignolis
- Place basil, cheese and nuts in food processor or blender.
- Pulse a few times.
- Stream olive oil through feed tube until desired consistancy is achieved--I usually use a little more than a 1/4 cup of oil.
- Toss with hot cooked pasta or use as a spread.
Sounds just like the one I make although I don't measure anything - simple but elegant and just amazing on whole grain fettuccini. I've never tried with garlic but that sounds like a nice variation.
Easy to make, but I didn't count the leaves! I loved the taste and I love pesto so this is a recipe I will use again. Thanks, Carole in Orlando
Simple and delicious. 2 cloves of garlic and some freshly ground black pepper and sea salt perfects it! Thanks! I will use this again.