by kirra » Fri Aug 01, 2008 2:42 am
Classic Basil Pesto
Ingredients:
2 Tbsp. toasted pine nuts
3 large garlic cloves
2 cups lightly packed fresh basil leaves, rinsed and dried
1/2 cup extra virgin olive oil
1/2 tsp. salt
Freshly ground pepper, to taste
Ingredients:
In a food processor, pulse the pine nuts until ground. Add the garlic, basil and salt. With the blades spinning, purée while drizzling in the olive oil.
When a consistent paste is formed, add freshly ground pepper to taste.
Serve immediately or transfer to a non-reactive bowl and store covered in the refrigerator for up to three days.
[b][size=150]Classic Basil Pesto[/size]
Ingredients:[/b]
2 Tbsp. toasted pine nuts
3 large garlic cloves
2 cups lightly packed fresh basil leaves, rinsed and dried
1/2 cup extra virgin olive oil
1/2 tsp. salt
Freshly ground pepper, to taste
[b]
Ingredients:[/b]
In a food processor, pulse the pine nuts until ground. Add the garlic, basil and salt. With the blades spinning, purée while drizzling in the olive oil.
When a consistent paste is formed, add freshly ground pepper to taste.
Serve immediately or transfer to a non-reactive bowl and store covered in the refrigerator for up to three days.