Basil Pesto
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July 30, 2009 by Alison
Filed under Healthy Recipes, Sauces
Yield: about 2 cups
1/2 cup toasted pine nuts
3 cups packed fresh basil leaves
1/4 cup packed parsley leaves
4 cloves garlic
1/3 cup Parmigiano Reggiano
1/4-1/2 teaspoon salt
1/2 cup extra virgin olive oil
Combine all of the ingredients, leaving out the olive oil for now, until chopped well.
With the machine running, slowly drizzle the olive oil through the feed tube, until the pesto is pureed into a smoothish paste. Taste, adding more salt, if needed, to bring up the flavors.
To store, place the pesto in a bowl and lay a piece of plastic wrap in direct contact over the pesto to keep it from discoloring. Cover the bowl with another piece of plastic. Store in the refrigerator until ready to use.
©2006 Copyright Alison Anton – All rights reserved.
