Pesto (Food Processor)

I like my pesto pretty garlicky, so this is how I make mine. I normally weigh my basil after I've stemmed it, so this recipe is per oz of pesto. This amount will sauce about 1/4 pound of pasta, and you can just scale it up based on how much basil you have.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  garlic clove
• 1  tablespoon pine nuts
• 1⁄8 teaspoon salt
• 1  ounce basil, stemmed (about 1 cup, loosely packed)
• 1⁄8 cup extra virgin olive oil
• 1  ounce parmigiano-reggiano cheese, grated

Directions

1. Put the garlic, pine nuts, and salt in the work bowl of a food processor.
2. Process to a smooth paste.
3. Add the basil, one handful at a time, processing to a paste after each addition.
4. With the motor running, drizzle in the olive oil in a thin stream, and process until smooth.
5. Stir in the cheese.
6. To sauce pasta:
7. Reserve 1/2 cup of the cooking water when you drain the pasta. Toss the pasta with the pesto, and use the reserved water to thin to the desired consistency.