Classic Pesto Recipe
- 2 1/2 cups of firmly packed fresh basil leaves, chopped
- 2 large garlic cloves, pressed
- 1/2 cup of pine nuts
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup olive oil
- kosher or coarse salt to taste
This is a classic pesto recipe. It will keep for several weeks in the refrigerator in an airtight container; cover pesto with a small amount of olive oil before refridgerating. It also freezes beautifully in a jar. Alternatively, you can fill an ice cube tray with the pesto, freeze, and then place frozen cubes in a bag. Simply remove one or two cubes for a single serving, and you can enjoy summer-fresh pesto all winter long!
Mix the basil, garlic, pine nuts and parmesan in a blender or food processor until thorougly mixed. Add the olive oil in a slow, steady stream until a smooth paste is formed.
Pesto is heavenly on fresh hot pasta with some chopped tomates and extra parmesan. It is also a delicous alternative to tomato sauce when making your own pizzas. And don't hesitate to try it on fresh bagette slices with finely chopped tomatoes that have been mixed with balsamic vinegar, olive oil and freshly grated parmesan.