ChefUptothePlate

Food, Nutrition and Cooking


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Yes to Pesto

Basil Pesto

Nothing smells as good as fresh basil and its natural destiny Pesto. Don’t limit pesto to pasta. IMG_2131.JPGPesto is great on eggs, toast, chicken, fish. The flavor is deep and earthy and a little goes a long way.

2 cups (packed) washed and dried fresh basil, stems removed

4 cloves of garlic, peeled

1 cup walnuts or pine nuts or a combination of both

1/2 extra virgin olive oil

1 cup grated Parmigiano Regianno

salt and black pepper to taste

In a food processor fitted with the chopping blade, combine the basil, garlic and nuts. Chop until almost a puree. With the food processor motor running, add the olive oil in a stream. Then add the cheese until just combined to the desired consistency. Add salt and pepper to taste.

Yields ~ 1.5 cups of pesto: refrigerate or freeze until ready to use.

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