photo by Late Night Gourmet
- Ready In:
- 1 bunch fresh basil (or cilantro)
- 1⁄4 cup pine nuts
- 1⁄4 cup parmesan cheese
- 2 garlic cloves, chopped
- 1⁄4 cup olive oil
- kosher salt
- Using a food processor, pulse basil/cilantro, garlic, and nuts several times until finely chopped. NOTE: walnuts, almonds or pecans can be used instead of pine nuts,
- Add grated parmesan cheese and ¼ cup of the olive oil, and pulse until blended. NOTE: dry parmesan cheese can be used, but freshly grated parmigiano reggiano is ideal.
- Pesto will be thick, so add more olive oil if desired for a looser consistency.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".