Pesto

  1. Put the basil, garlic, pine nuts, and Parmesan in a blender.
  2. With the motor running, slowly pour in the oil in a thin stream through the feeder tube, and blend until smooth.
  3. Add salt and pepper to taste, transfer to a bowl (or container with a lid), cover and refrigerate until needed.
  4. Variation: Arugula Pesto.
  5. Replace the basil with arugula leaves for a hotter pesto.
  6. Variation: Hazelnut Pesto.
  7. Replace the pine nuts with 3 tablespoons chopped hazelnuts.
  8. Omit the Parmesan and add 1/2 teaspoon red pepper flakes instead.
  9. 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)

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