Pesto
- 2 1/2 oz. basil leaves
- 2 clove garlic
- 1 tbsp. roughly chopped pine nuts
- 2 tbsp. finely grated Parmesan cheese
- 13 c. Extra virgin olive oil
- salt
- Freshly cracked black pepper
- Put the basil, garlic, pine nuts, and Parmesan in a blender.
- With the motor running, slowly pour in the oil in a thin stream through the feeder tube, and blend until smooth.
- Add salt and pepper to taste, transfer to a bowl (or container with a lid), cover and refrigerate until needed.
- Variation: Arugula Pesto.
- Replace the basil with arugula leaves for a hotter pesto.
- Variation: Hazelnut Pesto.
- Replace the pine nuts with 3 tablespoons chopped hazelnuts.
- Omit the Parmesan and add 1/2 teaspoon red pepper flakes instead.
- More Pesto Variations:Pumpkin Seed and Goat Cheese PestoAsparagus PestoRapini Pesto
basil, clove garlic, nuts, parmesan cheese, extra virgin olive oil, salt, freshly cracked black pepper
Taken from www.delish.com/recipefinder/pesto-sauce-recipe (may not work)