After my post about pesto another awesome JMU girl, Kristen, requested my recipe. I think this is pretty traditional recipe, I love it!
2 cups, packed, fresh basil leaves
1/4 cup olive oil (I sometimes use less)
2 Tbl toasted pine nuts ( I love pine nuts, and tend to double this amount)
1/2 tsp of salt
1/4 tsp pepper (I just hold the mill over the bowl and turn it 4 or 5 times)
1/2 cup (fresh grated) Parmesan or Reggiano cheese (again I tend to use more)
2 cloves (crushed) garlic (I use one large clove)
blend it all together in a food processor- I've found it works better if I do all the dry things first, just a rough grate then stream in the oil
Oh and pesto is great to freeze! I try to have 8 little snack bags (enough for a half a pound of pasta) in the freezer by the end of September.
Anyone else have a favorite pesto recipe? I've been trying to replicate a sun-dried tomato one that Whole Foods no longer carries, but still can't get it right.
3 comments:
I'm so happy you posted this. I've always wanted to try pesto. I'll let you know how it goes.
We often times find ourselves without pine nuts and make it without, it still tastes very good! We also tend to use lots of garlic- but then again we're garlic lovers!
Other than that, that's our same basic recipe. I'm so sad that we're not growing our own basil this year :(
Thank you! Thank you! I have to grocery shop tonight so this is perfect timing!
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