Basil Pesto
· 3 large garlic cloves
· 1/2 cup pine nuts
· 2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 3 cups loosely packed fresh basil
· 2/3 cup extra-virgin olive oil
With food processor running (you can use a blender, too), drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. If you have lots of basil and lots of pesto left over you can put in an ice cube tray and freeze. Then put in a zip lock bag for later use. It can discolor the tray so you can line with a piece of plastic wrap. You can also use other herbs to make pesto...cilantro works well.
· 1/2 cup pine nuts
· 2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 3 cups loosely packed fresh basil
· 2/3 cup extra-virgin olive oil
With food processor running (you can use a blender, too), drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. If you have lots of basil and lots of pesto left over you can put in an ice cube tray and freeze. Then put in a zip lock bag for later use. It can discolor the tray so you can line with a piece of plastic wrap. You can also use other herbs to make pesto...cilantro works well.
