one/4 cup pignolis (pine nuts)
three tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups very good olive oil
one cup freshly grated Parmesan
- Location the walnuts, pignolis, and garlic in the bowl of a foods processor fitted with a steel blade. Approach for 30 seconds. Include the basil leaves, salt, and pepper. With the processor running, gradually pour the olive oil into the bowl through the feed tube and method until finally the pesto is completely pureed. Include the Parmesan and puree for a minute. Serve, or shop the pesto in the refrigerator or freezer with a thin film of olive oil on leading.
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