Jersey
Contributor
My basil is about 3 ft high, time to make pesto. Fresh, easy no cooking required.
4 cups basil leaves, packed
1 cup toasted pine (pignoli) nuts
1 cup grated cheese - locatelli, romano or other fresh cheese
2 garlic gloves (more or less to taste)
1 cup olive oil (extra virgin)
dash salt & pepper (optional)
Toast nuts on baking sheet under broiler for a few minutes. They should be lite brown.
Place basil, pine nuts & garlic in food processor, puree
Add cheese & a little salt & pepper, puree
Add olive oil last. Add more oil if too paste like, although it should be of thick consistency.
Serve over hot pasta, I prefer angel hair, or as a spread on crusty bread. You can add cooked chicken breast or seafood with the pasta - lobster, clams, or scallops work great.
Enjoy!
4 cups basil leaves, packed
1 cup toasted pine (pignoli) nuts
1 cup grated cheese - locatelli, romano or other fresh cheese
2 garlic gloves (more or less to taste)
1 cup olive oil (extra virgin)
dash salt & pepper (optional)
Toast nuts on baking sheet under broiler for a few minutes. They should be lite brown.
Place basil, pine nuts & garlic in food processor, puree
Add cheese & a little salt & pepper, puree
Add olive oil last. Add more oil if too paste like, although it should be of thick consistency.
Serve over hot pasta, I prefer angel hair, or as a spread on crusty bread. You can add cooked chicken breast or seafood with the pasta - lobster, clams, or scallops work great.
Enjoy!
