| Fresh Basil Pesto Use as a pasta sauce, marinate meats, spread on toasted baguette, add to an omlette or fritatta, use as a pizza sauce or add some vinegar and a little more olive oil to make a vinaigrette. There are so many uses for Pesto you'll want to make extra and freeze it. 2 cups fresh basil leaves, packed 1/3 cup toasted pine nuts or walnuts 3 medium sized garlic cloves 1/3 cup extra virgin olive oil 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese Salt and freshly ground black pepper to taste In the bowl of a food processor with a steel blade, combine the basil, pine nuts and garlic. Pulse a few times until everything is chopped. Slowly add the olive oil in a constant stream while the food processor is running. Stop to scrape down the sides of the bowl with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup. If you plan to freeze Pesto, do not add the cheese until after it is thawed. The cheese does not freeze well. |
